serves
8
prep
10 minutes
cook
45 minutes
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
45
minutes
difficulty
Easy
level
Stream free On Demand
The High Tea
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 180 g butter, melted
- 1 tsp vanilla extract
- 125 g almond meal
- 75 g plain flour
- 175 g icing sugar, plus extra for dusting
- ¼ tsp salt
- 6 egg whites
- 150 g blueberries
- 1 lemon, finely zested
Instructions
- Preheat the oven to 180˚C. Brush a non-stick loaf tin (22 x 12 x 7 cm) with some melted butter and set aside. Stir the vanilla extract through the remaining melted butter.
- In a large bowl, whisk the almond meal, flour, sugar and salt to remove any lumps. In a second medium bowl, whisk the egg whites. Make a well in the centre of your dry ingredients and fold in the egg whites with a spatula, followed by the butter and vanilla mixture. Stir through the remaining ingredients, then pour the cake batter into the prepared tin.
- Bake for 40-45 minutes, or until cooked through. Allow the blueberry friand loaf to cool in the tin, then remove and dust with icing sugar to serve.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The High Tea
