Apple Friands

Fresh Apple Friands

Recipe Adapted from Laundry etc

1 Medium Sized Bramley Apple
1 1/2 tablespoon Soft Brown Sugar
1 1/2 tablespoon Honey
5 Egg Whites – I used Two Chicks Liquid Egg Whites
125g Butter, melted
100g Ground Almonds
100g Icing Sugar
60g Plain Flour

1. Preheat the oven to Gas Mark 5, and prepare your Friand tin by buttering each of the moulds – I used a muffin tin as I do not own a Friand Tin… Yet.

2. Peel and core your Bramley apple and chop it into small sized pieces, then place in a small pan, sprinkling 2-3 teaspoons of water over it. Bring to a simmer and cook until it is soft and mushy, this should only take about 3-5 minutes.

3. Add the brown sugar, maple syrup and 1 tsp vanilla extact, stir and cook for another minute or 2. You can add more sugar if desired but I think the Bramley Apples taste great tart against the Friand Sponge. Set aside to cool until needed.

Stewing Apples for Friands
4. In a large mixing bowl, whisk the egg whites using an electric mixed until just frothy.

Whisked Egg Whites for Apple Friands


5. Add the melted butter, flour, ground almonds and icing sugar and combine quickly to make a batter.

6. Pour the mixture into your friand/muffin tin, filling them about two thirds of the way. Drop a heaped teaspoon of the stewed apple onto the centre of each friand.

Apple Friands just about to go in the oven

7. Bake them for 20-25 minutes (mine took an extra 10 minutes) till risen and set and just starting to turn golden brown. Remove from the oven and leave to cool in the tin for 5 minutes before turning them out onto a rack to cool.

The only trouble that I had with these friands was getting them out of the tin even though I grease my tin, so make sure that you grease it really well. They were not the neatest when I got them out so I put them in little fairy cases for my presentation, they may of even baked well in them which is an option for next time.

These went down a treat when I took round to my friends on Halloween, along with the Black Forest Cupcakes I took too.


Raspberry & Apple Crumble Cake

Raspberry & Apple Crumble Cake on Plate

The other day I got a tweet saying that I should change my blog name to ‘Perfecting Raspberry Bakes’ which made smile, as I do have a slight addiction, okay maybe more than just slight but they are just so delicious.

So here I am sharing another recipe with you and yes its got raspberries in it too!

Serves: 10-12
For the Crumble

100g Plain Flour (plus 25g extra if needed)
100g Unsalted Butter
100g Demerara Sugar
3 tablespoons Rolled Oats
1/4 teaspoon Ground Cinnamon

For the Cake
150g Unsalted Butter, softened
150g Caster Sugar
3 Large Eggs
75g Self Raising Flour
110g Ground Almonds
1/2 teaspoon Ground Cinnamon
1 Bramley Apple
150g Fresh Raspberries

1. Preheat the oven to Gas Mark 4, grease and baseline your cake tin (either a 8″ Round or 7″ Square)

2. Firstly make the crumble topping by rubbing the butter into the flour until it resembles large crumbs, stir in the rolled oats, sugar and cinnamon. Then set aside until needed.

3. For the cake, beat together the butter and sugar in a mixer until light and fluffy. Add the eggs one at a time, beating in well after each addition.

4. Sift in the flour, then fold into the egg mixture, followed by the ground almonds and cinnamon. Spoon the cake mixture into the prepared cake tin and level the top.

5. Peel and cut the apple into quarters and remove the core, then cut into thin slices. Put the slices on top of the cake and then push them into the mixture slightly. Add the raspberries on top of the apple slices and then scatter the crumble mixture on top.

Raspberry & Apple Crumble Cake before the topping
Place the sliced apple and raspberries on top on the cake mixture
Raspberry & Apple Crumble Cake Just about to go in the oven
Then sprinkle the crumble on top of the fruit









6. Bake in the oven for about hour on the middle shelf until the crumble is golden and a skewer has no wet cake mixture on it, you may find it slightly wet due to the fruit.

Raspberry and Apple Crumble just out of the oven

Cool in the tin on a wire rack as the cake is very delicate. Once cold dust with icing sugar. Serve with double cream or custard if desired.

* * * * * * * * * *

If you didn’t want to use raspberries you could always swap them for blackberries. I also think that this crumble cake would go great with rhubarb in it. So choose your favourite fruit or the ones that are in season and enjoy this lovely cake.

I think the next time that I make this cake I am going to make the crumble a little differently so that it is like my mom’s rhubarb crumble topping. When rubbing the butter and flour together I want them to be more like breadcrumbs. The reason I would like it this way is because when baked it will have a crunchier topping.

You could always swap the flours in both the cake and crumble, and use Gluten Free Flours so that this cake is wheat free for those who have an intolerance.

Biscuits & Cookies

Cardamon & Lemon Cookies

Lemon and Cardamom Cookies on wire rack

I had quite a few lemons in the fruit bowl so I thought I would do some baking with these yellow citrus beauty’s, so I decided to make a Sticky Lemon Cake and these Lemon and Cardamom Cookies.

This cookie recipe is from the Hairy Bikers’ Big Book of Baking Book I always like watching these guys they are absolutely crackers, you can tell that they have a great passion and love what they are doing.

I love these cheeky chaps

I remember watching them make these cookies on a boat in Norway on the first episode of Hairy Bikers’ Bakeation.

I have to admit I have never used or even tasted cardamom before so this was going to be a new taste experience for me. I am trying to be more experimental with the things that I bake and eat.

Makes 24 Biscuits
225g Butter, softened
150g Caster Sugar
1 Lemon, zest only
250g Plain Flour
100g Ground Almonds
3 tsp Ground Cardamon or 1 heaped tsp Cardamon seeds, ground in a pestle and mortar

1. Preheat the oven to Gas Mark 5. Line 2 large baking trays with baking paper.

I also prepared the Cardamom seeds, I don’t have a pestle and mortar so I used my mini food processor, I also put the ground almonds in too.

2. Using an electric hand-whisk, beat together the butter, sugar and lemon zest in a large bowl until pale and fluffy.

3. Beat in the flour, ground almonds and cardamom until the mixture is well combined and comes together to form a stiff dough.

4. Roll the dough into 24 balls and place 12 on each of the baking trays – make sure that you leave enough space between each one.

5. Press each cookie with a cookie stamp or the bottom of a glass to flatten and leave decorative indentations in the dough.

I didn’t have a cookie stamp so I used a fondant mould to create the flower impression in the cookies.

Stamped Cookies before going in the oven
The stamped cookies before going in the oven

6. Bake a tray at a time for 12–14 minutes until the cookies are pale golden brown.

7. Leave them to cool on the tray for a few minutes, then transfer to a wire rack. They will crisp up as they cool. Store the cookies in an airtight tin and eat within 7 days.

Lemon and Cardamom Cookies in Box


These would make a great little gift for someone, especially biscuit lovers like my dad, you could present them in a small box lined with baking paper or in a cellophane bag tied with a ribbon.

When I had my first bite of one of the cookies, I thought ‘well that’s a bit different’ but then I wanted another and the flavour grew on me. I will be using cardamom again there is a Coffee Cake in The Hairy Bikers’ Big Book of Baking, that I will be giving ago too, along with many other recipes is this amazing book.