Peach, pistachio and ricotta friands
- Preparation and cooking time
- Total time
- Easy
- Makes 6
Skip to ingredients
- 100g butterplus extra for the tin
- 80g ricotta
- ¼ tsp vanilla paste
- ½ lemonfinely zested
- 125g icing sugarplus 1 tbsp and extra for dusting
- 50g pistachios
- 35g plain flour
- 50g ground almonds
- 3 large egg whites
- 1 slightly firm peachsliced into 6 good ½ cm thick rounds
Nutrition:
- kcal365
- fat23.7g
- carbs31.3g
- fibre1.5g
- protein7g
- salt0.4g
Method
step 1
Heat oven 200C/fan 180C/gas 6. Lightly butter a 6-hole friand tin or regular-sized muffin tin. Mix the ricotta with the vanilla, lemon zest and 1 tbsp icing sugar until smooth. Roughly chop 20g of pistachios.
step 2
Put the remaining 30g pistachios in a mini food processor with the flour and pulse until very finely ground, like your almonds. Mix with the almonds and icing sugar in a big mixing bowl.
step 3
Whisk the egg whites in a separate bowl until you get a light foam. Tip this into the dry ingredients with the melted butter and gently stir together. Divide the batter between the friand holes, then, working quickly, top each with a spoonful of the ricotta mixture. Add a slice of peach to the top of each, a sprinkling of chopped pistachios, and a dusting of icing sugar. Bake for 20-23 minutes until they have risen and are golden – if you check with a skewer you’ll probably hit the molten ricotta, so check round the edges instead.
step 4
Cool for 10 minutes in the tins, then lift out onto a cooling rack.
