Hazelnut Orange And Raspberry Mini Cakes Or Friands Recipes

HAZELNUT, ORANGE AND RASPBERRY MINI-CAKES OR FRIANDS

Hazelnut, Orange and Raspberry Mini-Cakes or Friands image

This recipe can be made in friand bakeware/tins, one cup muffin pans or mini bundt/shaped pans.Basically the cooking time is for pans that are one cup size. You can make this recipe with wheat flour or with your favourite gluten-free flour or blended flour. If cooking gluten-free there is no need to add xanthan or guar gums to the flour mix. I've made these gluten-free and nobody can taste the difference! Makes 12 cakes/friands You can make your own hazelnut meal by processing hazelnuts until a fine texture is obtained You can try variations by using almond meal and other fruits -just use your imagination!

Provided by Jubes

Categories Dessert

Time 35m

Yield 12 friands, 12 serving(s)

Number Of Ingredients 8

Ingredients

180 g melted butter, cooled
80 g plain flour or 80 g glutenfree flour
190 g icing sugar (also known as confectioners sugar, ensure gluten-free if required)
150 g ground hazelnut meal (also known as hazelnut flour)
2 teaspoons finely grated orange rind (I use either one large orange or two small oranges)
5 egg whites, room temperature
80 g frozen raspberries, thawed and mashed
1 teaspoon icing sugar, for dusting

Steps:

Pre-heat oven to 180ºC or 160°C if using a fan-forced oven.
Sift the flour and icing sugar into amixing bowl. Then add the hazelnut meal and the orange rind. Mix.
In a seperate bowl, whisk the egg until lightly frothy.
Add the egg whites to the flour blend and stir to combine.
Fold in the melted butter and raspberries and stir well to combine.
Spoon mix into bakeware, filling each 2/3 full. Makes 12 friands.
Bake for 20-25 minutes or until done. Mine usualy take 20 minutes using a fan-forced oven.
Allow to cool in the pan for 5 minutes before removing to a cooling rack.
Dust with more icing sugar to serve or serve with cream and berries.

Nutrition Facts : Calories 215.8, Fat 12.2, SaturatedFat 7.7, Cholesterol 32.1, Sodium 109.1, Carbohydrate 24.7, Fiber 0.6, Sugar 17.7, Protein 2.5

RASPBERRY HAZELNUT CAKE

Raspberry Hazelnut Cake image

I made this cake for sunny's (my sharemate's mom's) birthday. It was very easy to make yet, very delicious! we all enjoyed this by the time next day it all went gone! I believe its better to have it next day since all the flavour develops.

Provided by tomoko matsunaga

Categories Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

250 g butter, softened
2 cups caster sugar
6 eggs
1 cup plain flour
1/2 cup self raising flour
1 cup hazelnut meal
2/3 cup sour cream
300 g frozen raspberries
250 g mascarpone cheese
1/4 cup icing sugar
2 tablespoons Frangelico
1/2 cup sour cream
1/2 cup roasted hazelnuts, chopped finely

Steps:

Preheat oven to moderate (180°F/160°F fan-forced).
Grease deep 22cm round cake pan; line base and side with baking paper.
Beat butter and sugar in medium bowl with electric mixture until light and fluffy; add eggs at one time, beating until just combined between additions.
Mixture will curdle at this stage, but will come together later.
Transfer mixture to large bowl; using wooden spoon, stir in flours, hazelnut meal, sour cream and raspberries.
Spread mixture into prepared pan. Bake, uncovered,about 1 1/2 hours. Stand cake 10 minutes; turn onto wire rack, turn top side up to cool.
Make mascarpone cream.
Mascarpone cream:.
Combine mascarpone, icing sugar, liqueur and sour cream in medium bowl. Using wooden spoon, stir until smooth; stir in nuts.

Nutrition Facts : Calories 489.8, Fat 27.6, SaturatedFat 14.6, Cholesterol 160.1, Sodium 166.7, Carbohydrate 56.4, Fiber 2.1, Sugar 41.7, Protein 6.7

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