Apple Cinnamon Ricotta Friands filled with lemony mascarpone
Apple Cinnamon Ricotta Friands are deliciously soft and light, filled with lemony mascarpone and caramelised cinnamon apples. You can also make these gluten free, and if you do not have a friand tin, these work just as well as cupcakes.
Preparation: 30 minutes | Cooking: 25 minutes | Makes 12 | Suitable from 12 months
3 eating apples such as Pink lady, peeled & diced
2 tablespoons butter
2 teaspoons of brown sugar
½ teaspoon ground cinnamon
pinch of salt
squeeze of lemon juice
160 g mascarpone
1 teaspoon vanilla extract
zest of 1 lemon
200 g icing sugar
160 g ground almonds
100 g plain flour
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
200 g butter melted
6 medium egg whites
Pre-heat the oven to 170°C and butter a 12 hole friand tin. Melt the 2 tablespoons of butter then add the sugar, cinnamon, salt and lemon juice and then tip in the apple pieces.
Fry for about 5 minutes, then remove from heat just before the apples turn soft and leave to cool.
In a small bowl mix the mascarpone with the vanilla, lemon zest and 1 tablespoon icing sugar until smooth and set aside.
In a separate bowl mix the ground almonds with the flour, the rest of the icing sugar, ½ teaspoon cinnamon and salt together
Then in another bowl the whisk egg whites a little until light and foamy. Fold the egg whites into the almonds along with the melted butter.
Divide the batter between the Friand moulds, then top with a spoonful of ricotta mixture. Finally add a few apples to the top of each one.
Bake for 25 minutes. Leave to cool in the tins for 10 minutes then turn out and finish cooling on a wire rack. Dust with icing sugar.
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