Plum, blackberry and bay friand bake - The Jewish Chronicle
The perfect autumn pud – and it can be prepped in advance
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Ingredients
- 200g blackberries
- 4 ripe plums, stones removed, cut into 1cm wide wedges (360g)
- 1 tsp vanilla extract
- 60g caster sugar
- 3 fresh bay leaves
- 1 tsp ground cinnamon
- 60g plain flour
- 200g icing sugar, sifted
- 120g ground almonds
- 8 tsp salt
- 150g egg whites (from 4–5 large eggs)
- 180g unsalted butter, melted and slightly cooled
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