A most moreish morsel of light sponge made wit egg whites and flavoured with rhubarb and white chocolate. These little Austalian cakes are gluten-free, easy to bake and even easier to eat.
Melt the butter in a small pan over low heat with the white chocolate. Stir and leave to cool a little.
25 g unsalted butter, 25 g white chocolate
Whisk the egg white in a large bowl until frothy, but not stiff.
1 large egg white
Sieve in the icing sugar and whisk.
40 g golden icing sugar
Gently stir in the melted butter mixture followed by the rhubarb.
25 g rhubarb
Sieve in the buckwheat flour and fold in together with the ground almonds.
15 g buckwheat flour, 20 g ground almonds
Divide the mixture between 12 silicone mini cupcake cases.
Bake for about 15 minutes at 180℃ (350℉, Gas 4) until golden, firm and well risen.
Leave to cool for a little, then turn out onto a wire rack to cool completely.
Notes
The recipe can easily be doubled, tripled or quadrupled for more of these delicious morsels.Alternatively, make a larger quantity and bake in full size cupcake or muffin holes. Don't fill to the top and allow an extra five to ten minutes for the friands to bake.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.