Peach, pistachio and ricotta friands
- Preparation and cooking time
- Total time
- Makes 6
- 100g butter, plus extra for the tin
- 80g ricotta
- ¼ tsp vanilla paste
- ½ lemon, finely zested
- 125g icing sugar, plus 1 tbsp and extra for dusting
- 50g pistachios
- 35g plain flour
- 50g ground almonds
- 3 large egg whites
- 1 slightly firm peach, sliced into 6 good ½ cm thick rounds
- 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.