Recipe: Nut butter and berry friand cake

GATHERUM COLLECTIF

Recipes and styling by Gatherum Collectif.

Although this cake is a friand in concept, it's ridiculously simple to make. Making beurre noisette, which involves burning the butter to a dark brown, gives a lovely contrasting caramel tone to the sweet cake crumb. Fresh or frozen fruit works well here.

INGREDIENTS

300g butter
10 free-range egg whites
300g icing sugar
175g ground almonds
100g plain flour
200g boysenberries or other berry or sliced soft fruit

METHOD

Heat oven to 170°C. Thoroughly grease a 20 x 10cm ring pan.

Melt butter in a saucepan over medium- high heat and cook until it bubbles up and begins to smell wonderfully nutty as it starts to brown. Swirl the pan and remove from heat when the liquid and bottom of the pan goes dark brown – the point just before it starts to burn. Set aside to cool.

Beat egg whites lightly until combined and just beginning to foam.

Stir together the icing sugar, ground almonds and flour. Add the egg whites and cooled butter. Stir until smooth.

Pour batter into tin and distribute fruit evenly around the top. Bake 45-55 minutes or until a skewer inserted into the centre comes out clean.

Serve with extra berries and whipped cream if desired. Serves 6-8

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