Ryland Peters & Small's video: Matcha tea lime and almond friands - Recipe Tutorial with Will Torrent

Learn how to bake these gorgeous green friands with master pâtissier, Will Torrent, and bring the elegance of afternoon tea to your table at home. Whether you’re serving them as part of a whole afternoon tea menu or simply looking for a tasty treat to bake for friends for the bank holiday weekend, we think you’ll love this recipe taken from Will’s beautiful new book, Afternoon Tea at Home. The full recipe can be found below: Matcha tea, lime and almond friands 115 g/1 stick butter, melted 75 g/scant ⅔ cup plain/all-purpose flour 200 g/1⅓ cups icing/confectioners’ sugar, plus extra for dusting 2 teaspoons matcha tea powder ½ teaspoon baking powder 100 g/1 cup ground almonds a pinch of salt zest of 1 lime 6 egg whites 16–18 whole raspberries 50 g/⅔ cup nibbed or flaked/slivered almonds 2 x 12-hole friand pans Makes 16–18 Preheat the oven to 180°C (350°F) Gas 4. Melt the butter in a small pan over a low heat. Brush the insides of the pans with a little of the melted butter and dust with plain/all-purpose flour to coat. Tap the pans upside down on the work surface to knock out any excess flour. Return the butter to a gentle heat and continue to cook until it starts to turn a pale nutty brown. Remove from the heat sooner rather than later as it will continue to cook in the residual heat from the pan. Leave to cool slightly. Sift the remaining flour, icing/ confectioners’ sugar, matcha tea powder, ground almonds and a pinch of salt into a large mixing bowl. Add the grated lime zest, mix to combine and make a well in the middle of the dry ingredients. In another bowl, whisk the egg whites until they are foamy and light but will not yet hold anything like a peak. Pour into the dry ingredients along with the melted brown butter and fold in using a large metal spoon or rubber spatula until thoroughly combined. Spoon the batter into the prepared pans, filling each one almost to the top until the mixture is used. Press a raspberry into each cake and scatter with a few nibbed almonds. Bake on the middle shelf of the preheated oven for 10 minutes until well risen and golden brown at the edges. Turn the friands out of the pans and onto a wire rack. Dust with icing/confectioners’ sugar to serve. CREDITS Both recipes are taken from Afternoon Tea at Home by Will Torrent © Ryland Peters & Small 2016: http://www.rylandpeters.com/afternoon-tea-at-home Video by Story Culture: http://www.storyculture.co.uk/ Find out more about Will Torrent here: http://www.willtorrent.com/