It's been a blackberry weekend. I had a large bag of frozen organic blackberries that I wanted to use up before they inevitably got freezer burn. I made blackberry muffins, blackberry friands and blackberry sorbet, and guess what? There are still some blackberries left. They will be topping our daily bowl of Greek yogurt, perhaps with a generous dollop of honey and a few toasted almonds. The little friands are a dream to make - all you need is a bowl and a spoon. No blender, food processor or stand mixer. I love simple recipes like that.
For the blackberry sorbet, I just pureed about 2 cups of thawed berries in a blender then strained the mixture to get rid of the seeds. I added the juice of 1 lime and about 3/4 cup of simple syrup (a mixture of equal parts sugar and water, heated on the stove until the sugar dissolves). Blackberries are tricky because they are sometimes sweet and sometimes quite sour. You have to add the simple syrup to taste, remembering that once frozen, the sorbet will taste a bit less sweet). Once everything was well mixed, I poured it into my ice cream maker, transferred it to a freezer container and froze it.
Adapted from Donna Hay
Little cakes studded with purple jewels
- 125g (4 oz, 1/2 stick, 4 tbsp) butter
- 1 cup almond meal
- 1 2/3 cups icing sugar, sifted
- 3/4 cup plain all-purpose flour, sifted
- 1/2 tsp baking powder
- 5 egg whites
- 1 cup fresh or frozen blackberries (I used frozen)
- Preheat the oven to 350˚F.
- Place the butter in a saucepan over low heat and cook until melted and a very light golden colour, or melt in the microwave as I did. Set aside.
- Place the almond meal, icing sugar, flour and baking powder in a bowl and stir to combine. Add the egg whites and stir to combine. Add the butter and stir to combine.
- Grease or spray a muffin tin.
- Spoon 2 tablespoons of the mixture into each tin and sprinkle the berries on top.
- Bake for 15-20 minutes or until golden and springy to touch but moist in the centre.