The Good Oil's friands (gluten-free). Photo by Linda Robertson
Ingredients
2 cups icing sugar
3 cups ground almonds
¼ cup cornflour
10 egg whites (lightly beaten)
360g melted butter
36 raspberries
Method
Mix dry ingredients. Fold through 10 lightly beaten egg whites. Fold in melted butter. Place in 12 deep muffin tins.
Place 3 raspberries on top of each cake.
Cook at 180degC for 25 minutes.
Requested by Catherine Williams.
This recipe is from Lana Topia, chef at The Good Oil in George 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 odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
