Dilmah Cranberry and Apricot Friands

This is another French 'tea cake' with Dilmah tea .... Dilmah Cranberry and Apricot Friands.  These little cuppies are fruity, light and moist but I couldn't really detect the taste of  tea in them.  They are at their best, served warm with a hot cup of tea.

 

Recipe for Dilmah Cranberry and Apricot Friands

Ingredients

• 4 egg whites
• 115 gm butter, melted
• 60 gm almond meal
• 80 gm icing sugar, sifted
• 50 gm plain flour, sifted
• 60 gm dried cranberries, chopped
• 40 gm dried apricot, chopped
• 1 Dilmah teabag + 60 ml boiling water
• Icing sugar for dusting
Method

1. Add boiling water to the tea bag and let steep for 10 mins.  Set aside.
2. Place egg whites in a large bowl and whisk until frothy.
3. Add melted butter, almond meal, icing sugar and flour.  Stir till well combined.
4. Squeeze the remaining water from the tea bag and remove it.  Add tea and  chopped cranberries and apricots to the batter.  Fold through gently until the tea is  well blended.
5. Divide the mixture into the lightly greased and floured Friand moulds.
6. Bake in a preheated oven @ 180 deg.C for 15 to 20 mins.  till golden brown.  Test with a skewer till it comes out clean.
7. Stand Friands in the moulds for about 5 mins. before unmoulding onto a wire rack to cool.
8. Dust on some icing sugar.  Serve.
9. Yield :  12 Friands