I know I have told Andrew personally in our friendly emails-exchanged that I have given up blogging. I also had made my husband raised his eyebrows when I answered his curiosity why I haven't been blogging anymore the same thing I told Andrew. "Why would you stop blogging since it gives you pleasures?", he reasoned. I just shrugged. I had made some fellow Kiwi and Australian bloggers sympathized with my decision, but one American fellow blogger thought I would come back.
And she was right.
Well, I might still write if I am given some time to sit and write, as it is difficult to do it these days. Mind you, I am still homeschooling my two children (age 8 and 10 now) and babysit my two year old who is as busy as a bee. Time is not entirely mine, but I thought I will be able to squeeze 30 minutes at a time in between schooling, house chores, the fun in the kitchen, and gardening. It depends on my strong will now. I will keep it up for my faithful readers, thank you for being so patience with me. If this is a promise, then I will keep it bravely.
The iPad is rather helpful as to let me keep writing in my spare time, just to jot down a thought or two. I still photograph my kitchen produce with it, an easy approach I would say. I can't be bothered to mount different lenses on my SLR camera, though. At this moment, photographing from my iPad is just enough. Time is tight.
So, here is what I baked last time: Gluten-Free Raspberry and White Chocolate Friand with the rest of egg whites I used for Bika Ambon, KBB's latest challenge.
Gluten-Free Raspberry and White Chocolate Friand
I adapted the recipe from Taste Mag here, but have to substitute the plain flour with gluten-free flour, and made a change for some measurements and method. Here is what I do.
8 egg whites, whisked loosely
125 gram frozen raspberries
195 gram margarine, melted
1/2 cup + 2 tablespoon gluten-free flour, sifted
1 cup icing sugar + 2 teaspoon cornflour, sifted
115 gram almond meal
125 gram Whittaker's raspberry white chocolate, chopped
Preheat the oven to 180 C. Grease friand tins with margarine. Now, with this tin, I bought it online from Milly's Kitchen, here. It is much cheaper from other cookware shops I have been in in Auckland (that I know of). The tin itself is perfectly non-stick. So, grab one. It is one of bakewares your kitchen must have.
Divide raspberries into two equal portion. Crush coarsely.
What I do I just throw the wet ingredients in a rather medium bowl and sifted the dry ingredients, except almond meal and chocolate. Then, add in almond meal and white chocolate. Mix well. Add in crushed raspberries. Mix well.
The batter should be able to be spooned into the tin and rather thick but not firm, smooth and smell wonderfully raspberry! Spoon the batter into each friand tin. Top with the rest of raspberries (I crushed these raspberries too and add another quarter cup to top the batter).
Bake for 20-25 minutes or until spring back when touched. The friand will have that lovely golden colour smeared with ruby red raspberries. Oh, so heavenly. My kitchen smells awesome!
Remove from the oven and let it rest for 5 minutes before transfer them on the cooling rack to cool completely.
We enjoy our little French tea cakes with raspberry sauce, using the rest of frozen raspberries we have. Just add a little honey and vanilla paste, let it boil and simmer to your liking consistency. We just like them a bit runnier so the juice will be soaked up nicely by the cakes.
Let me tell you, it's delicious, moist, and oh so lovely, you cannot resist to have another one!
I'm sending these little tea cakes to Sweet New Zealand event, hosted this month by Sue of Couscous and Consciousness. This event was originated by our one and only food writer Alessandra Zecchini.