Thursday, April 26, 2007

New look Raspberry Almond Friand

A couple of weeks back, we were invited to a friend’s home for dinner. I wanted to bake something to bring along with us but didn’t want to fuss about it too much. I had bought my first silicone bakeware recently, and this was my chance to use them, two 6 hole Heart shaped Muffin trays by Willow.

I was shopping at our local Supa IGA when I saw these cute muffin trays. The nice people at Willow had pledged to raise $100,000 for the Breast Cancer Research in Australia with the sales from their new range of ‘Easy Flex’ Silicone Bakeware. I couldn’t think of a better reason to buy these muffin trays.

Of late, I have realized that even though I enjoy baking, I am less inclined to experiment on laborious looking recipes, lovely as they may look. More and more often, I find myself looking in the pantry for ingredients I already have to whip up something quick, yet presentable and delicious

I always stock egg whites and ground almonds, the basis of Friands , and If you’ve read my original post on Raspberry Almond Friands with white chocolate ganache, you would see how easy they are to prepare. This time around though, I diluted the ganache with extra cream to simply drizzle on the friand.