Blueberry Friand Recipe With Earl Grey and Rosewater
This earl grey, rose and blueberry friand recipe is moist, deliciously sweet and pairs perfectly with a hot cuppa.
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Cooking tools:
- Friand tin
- Spice grinder
- Blender
- Cooling rack
- Kitchen scale
- Oven
- Mixing bowl
- Whisk
- Spatula
- Measuring spoon
- Airtight container
- Refrigerator
Ingredients
- 1½ teaspoons French Earl Grey tea leaves (or black tea of choice)
- 60g pistachio kernels
- 60g almond meal
- 50g rice flour
- ½ teaspoon gluten-free baking powder
- Pinch of fine salt
- 120g icing sugar
- 4 egg whites
- 1½ teaspoons rosewater
- 100g unsalted butter, melted and cooled, plus extra to grease
- 125g fresh blueberries
- Flaked almonds, to top (optional)
- Icing sugar, to dust (optional)
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