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Rooibos and rose friands
Makes 8-10 Cakes, Bread and Pastries
Ingredients
- 150g unsalted butter, plus extra for greasing
- 40g plain flour, plus extra for dusting
- 2tbsp loose leaf rooibos tea
- 200g icing sugar, plus extra for dusting
- 110g ground almonds
- ¼tsp salt
- 200g egg whites
- 1tsp vanilla bean paste
- ½tsp rosewater
- 2½tbsp flaked almonds
- dried rose petals, to decorate
Method
Preheat the oven to 210C/190C F/ Gas 6. Melt a little butter and use to grease a muffin or friand tin, then sprinkle a little flour into the holes, tapping it around to make sure it’s evenly coated, then tap out the excess.
Put the butter and tea in a small pan and heat gently until the butter has melted. Allow to cool and infuse for 10 minutes, then strain and discard the leaves.
In a large bowl, combine the flour, icing sugar, ground almonds and salt. In a separate bowl, whisk together the egg whites, vanilla and rosewater until frothy. You’re not looking for soft peaks here, so this will only take a few seconds. Pour the egg whites into the dry ingredients and stir until they're combined, then stir in the infused butter.
Pour the batter evenly into the holes of the prepared tin and top with flaked almonds. Bake for 20–25 minutes, turning the tray halfway through, until golden and a skewer inserted into the middle of a cake comes out clean.Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Once cool, dust with icing sugar and top with a few dried rose petals.
This recipe is from the May 2022 issue of Food and Travel. To subscribe today, click here.
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