185g butter, melted
1 cup ground almonds
1½ cup icing sugar, sifted
½ cup rice flour, sifted
6 egg whites
3 fresh figs, cut into quarters
extra raspberries and figs, to serve
icing sugar, for dusting
Preheat oven to 160°C. Grease a 12-hole friand pan or 12 holes of a muffin pan with melted butter.
In a large bowl, combine the butter, almonds, icing sugar and rice flour. In another large, glass bowl beat the egg whites until peaks form.
Fold one third of the egg whites into the almond mixture and mix until well combined. Fold the remaining egg whites in until just combined. Spoon mixture into the holes of the pan filling only two thirds full. Place a piece of fig and 2 raspberries into the middle of each hole. The fruit should sink as it cooks.
Bake in the middle of oven for about 20 minutes, or until the cake springs back when touched. Stand cakes in pans for 5 minutes before turning onto a wire rack. Serve warm or cold decorated with extra fruit and dusted with icing sugar.