Rosemary & apricot friands

Name: Rosemary & apricot friands
Yield: 6 -8
Ingredients: 100g unsalted butter plus extra for greasing; 1 sprig of fresh rosemary; 4 apricots; 125g icing sugar plus extra for dusting; 25g plain flour; 85g ground almonds; 3 medium egg whites; 1 lemon

Vegetarianv

Makes 6 -8

DifficultyNot too tricky

Jamie Magazine Fruit Baking

Nutrition per serving

Calories 325 16%
Fat 21.8g 31%
Saturates 9.3g 47%
Sugars 24.6g 27%
Salt 0.1g 2%
Protein 5.6g 11%
Carbs 28.6g 11%
Fibre 0.4g -

Of an adult's reference intake

Jamie Magazine

By Kate Whitaker

Tap For Method

Ingredients

100g unsalted butter , plus extra for greasing
1 sprig of fresh rosemary
4 apricots
125g icing sugar , plus extra for dusting
25g plain flour
85g ground almonds
3 medium egg whites
1 lemon

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Kate Whitaker

Tap For Ingredients

Method

Preheat the oven to fan 180ºC/gas 4. Generously butter six non-stick friand moulds and set aside.
Melt the butter and leave to cool. Pick and finely chop the rosemary, then destone and slice each apricot into 6 pieces.
In a large mixing bowl, combine the icing sugar, flour and ground almonds.
In a separate mixing bowl, whisk the egg whites, using an electric or hand whisk, until stiff peaks form.
Make a well in the centre of the dry ingredients and tip in the egg whites, finely grate in the lemon zest and add half of the rosemary. Gently stir in the cooled butter and mix everything together, until you have a soft batter.
Pour the batter evenly into the moulds and top with a couple of wedges of apricot and a sprinkling of the chopped rosemary.
Bake for 15 to 20 minutes, or until golden brown, then set aside in the tin until cooled completely. Remove, dust with icing sugar, and serve.