Ask a Chef reveals the secrets of those superb dishes you
ate in cafes and restaurants and wanted to try making.
With Sugar Cafe's gluten-free raspberry
Photo by Craig Baxter.
160g ground almonds
375g white sugar
1 tsp vanilla extract
¼ cup milk
3 eggs, separated
¼ tsp salt
½ cup rice flour
½ tsp gluten-free baking powder
raspberries, frozen or fresh
Combine the almonds, sugar, vanilla, melted butter and milk
in a large bowl. Add the egg yolks and mix together.
In a separate, clean bowl, beat the egg whites with the salt
until stiff peaks form. Lay the egg white on top of the
Sift the rice flour and baking powder on to the egg whites
and gently fold everything together.
Spoon the mixture into well-greased moulds.
Place a few raspberries on each.
Bake at 160degC for about 25 minutes until the friands have a
golden top and spring back when pressed.
Requested by Karren Baddock, of Dunedin.
Recipe supplied by Adin Long of With Sugar Cafe in Lower
Stuart St, Dunedin.
• If you have enjoyed a dish in an Otago cafe or
restaurant and would like the recipe, write to: Ask a Chef,
Features, Otago Daily Times, PO Box 181, Dunedin, fax
474-7422, or email firstname.lastname@example.org, including
your name, address and a daytime telephone number, and we
will request it.