for 12 pieces

Fruit

50 g	frozen raspberries, defrosted
90 g	mangoes, cut into pieces

Cake mixture

150 g	butter
150 g	sugar
1	fresh egg
a little	salt
200 g	white flour
150 g	shelled ground almonds

To roast

a little

icing sugar

How it's done

Fruit

Puree the raspberries and mango separately.

Cake mixture

Beat the butter, sugar, egg and salt using the whisk on a hand mixer until the mixture becomes lighter in colour. Divide the mixture in half, stir the raspberry puree into one half and the mango puree into the other half. Mix the flour and almonds, mix half into the raspberry dough and half into the mango dough.

Lollipops

Transfer each dough mixture to a piping bag with a smooth nozzle (approx. 10 mm in diameter). Shape into lollipops on two trays lines with baking paper. Insert the skewers into the lollipops.

To roast

for approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave the lollipops to cool completely on a rack, dust with icing sugar.

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