White Cocolate Raspberry Friand

Gluten free, and taste very yummy. Made with Almond meal, popular in Australia and New Zealand, closely related to the french "financier".

Preheat the oven to 180-200c.

Brush molds/tins with melted butter.

Separate 4 eggs, beat the yolks first with 150g of sugar, then add the melted 180g butter and 250g almond meal. Add one lemon's zest and half teaspoon of vanilla essence.

Beat the egg whites with 70g of sugar until firm.

Mix a good quarter of the egg whites with the egg and almond mixture till well combined. Gently add the remaining egg whites and fold it into the mixture carefully, not breaking the lightness.

Spoon mixture to the pre-buttered friand molds. Fill almost full. Add couple of white chocolate chips and 1-2 fresh raspberries to each molds and push them down gently half way. Smooth the mixture on the top of the molds to cover the raspberries.

Bake in 180-200c oven for 20 minutes.

Take it out and let it cool down before gently removing them from the molds.

Dust with icing sugar

(Note: I have used silicon molds, and my free range eggs. This mixture yielded 11 Friands)