I was given a friand tin for Christmas one year and I thought that the oval shape for little cakes was delightful. They will however taste just as good as small cakes cooked in a muffin tin. This recipe has been adapted as gluten free but are enjoyed by all, as they are a real treat.
100g butter, melted and cooled
125g sieved icing sugar
25g Shipton Mill gluten free white flour
85g ground almonds
3 medium egg whites
items to decorate - choose from:
glace cherries (chopped into quarters)
1. Preheat oven to 200C/gas 6. Butter six non-stick friand or muffin tins. Melt butter and leave to cool.
2. Sift icing sugar and flour into a bowl. Add the almonds and mix together.
3. Whisk egg whites separately until they form a light, floppy foam. Make a well in the dry ingredients, tip in the egg whites, lightly stir in the melted butter to form a soft batter.
4. Divide the batter between the tins. Add the decorating items. Bake for 15-20 minutes until just firm to the touch and golden brown.
5. Cool in the tins for 5 minutes and then turn onto a cooling rack.
Added by: Juliet Collis
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.