Raspberry Friand/Madeline/Tea Cake

Raspberry Friand/Madeline/Tea Cake... My new favorite tea cake...this recipe will definitely be made again, and again, and again. I like it that much. Plus, I think from now on I will be making my madelines using this recipe. I like them. I like them a lot....

It is kind of interesting how this recipe came about. For some time now, I've been looking at friand/financier recipes, just because they look so pretty... not to mention, that I am always on the lookout for any tea dessert:). As of late, I've also been wanting to substitute some of the white flour with almond flour in most of my baked goods. That is, if I can get away with it:)...I just like the flavor and find it's much healthier. Anyway, since friands are known to have almond flour as a major ingredient, I really wanted to make them. I did have a problem, though.

I do not like wasting ingredients and most friand recipes use just egg whites. This particular recipe required 5 egg whites...what to do with all the egg yolks? I had just made some ice cream and I wasn't about to make any pastry cream. So I figured I would add 3 egg whites and a whole egg. That would do it. I would only have 3 egg yolks... it was fine. I was up for making my absolute FAVORITE breakfast.... Eggs Benedict. I didn't waste... and I came up with a winning recipe! I was sooo excited. I am sharing my version of the classic friand.... just in case you might be interested in trying it out. You will of course still need to deal with the 3 egg yolks:). Would this dessert still be considered a friand?... if it contains an egg yolk? Maybe I'll call them tea cakes instead:)...

This recipe makes enough for 12 friands(or tea cakes) and a little leftover. I decided to make some madelines with the leftover batter. I got about 8 madelines. I used a heart shaped muffin/cake tin. You can use also use a square tin or the classic friand boat shape tins...or even mini muffin tins. Maybe you can even make them in a round/square cake pan and cut them in small pieces(haven't tried that though...you will need to adjust baking time).
These are definitely cute for a tea party...feel free to add blueberries/blackberries or drizzle with chocolate or a fine dusting of powdered sugar. You can even leave them plain. We really liked these cakes. Hope you enjoy....

Tip: You can grind your own almond meal in a blender/food processor/coffee grinder...I like to use slivered almonds 1 scant cup of slivered almonds= 1 cup almond meal(according to my measurement)  You can also grind some unsweetened dried shredded coconut to a fine grind and substitute some of it for the almond. This is totally optional.
I substituted 3 TBS of almond meal for 3 TBS unsweetened coconut meal.

You will need:

1/2 cup(4 oz) butter, unsalted
1 cup almond meal
1 2/3 cups confectioner’s sugar
3/4 cup flour
1/2 tsp baking powder
3 egg whites
1 whole egg
1/2 tsp almond or vanilla extract
raspberries, fresh

Additional:optional
powdered sugar,
melted chocolate

Directions:

• Preheat oven to 350°F.

1.Grind slivered almonds to a fine meal, being careful not to turn it into butter....otherwise, use store-bought. Set aside.
2. Melt butter over low heat and cook until melted and a light golden color. Set aside.
3. In a bowl, add the almond meal, coconut meal(if using), confectioner’s sugar, flour, and baking powder. Whisk well to combine.
4. Lightly beat the egg whites with and whole egg until just combined(with a fork).
5. Add the egg mixture to the dry mix. Stir until combined.
6. Pour in the butter and stir it until completely combined.
7. Stir in the almond/vanilla extract .

7. Grease muffin tins(round,square,oblong, heart...etc. or tins of any type like a madeline pan). 
8. Spoon about 2 tablespoons of batter into each tin and add a few berries on top slightly embedding them in the batter. Don't press them in too much as the batter will rise and cover them.
9. Bake 15-20 minutes or until the tops are golden and spring back when you touch them.

Makes a dozen heart-shaped friands and about 8 madelines.