Recently I made some friands for a friend’s birthday do. I wasn’t sure how many hearts I would win as I would be presenting them to a group of Australians who definitely know how good their friands are. Thankfully, they were loved beyond my expectations.
My love affair with friands started a couple of months back. After years of witnessing my mother in law indulging in these dainty little cakes, I finally told myself I had to give them a try. I was totally smittened after a bite. It was so tasty and moist, dense but not rich, impossible to stop at just one. So my search for the best friand recipe began and I am contented with this one.
What’s fun about making friands is, you can add whatever you like to the batter. You can either add some blueberries, raspberries or strawberries on top of the batter. What I like to do is, freeze some mango, strawberry or any coulis of choice in the ice tray and pop that in the middle of the batter. When you bite into your friand, you get a little jam surprise in the centre. So you never end up with the same flavoured friands. Trust me. These are perfect for when you want to make friands and influence people.
What you need:
This is only for the batter. The choice of berries is entirely up to you.
Makes 6 friands.
70g butter, melted, cool to room temperature
70g ground almonds
125g icing sugar
70g all-purpose flour
4 egg whites
1tsp vanilla paste
Here is how:
Preheat the oven to 180°C.
Grease a friand or muffin tin with butter and set aside.
Beat the egg whites with vanilla paste just until frothy.
Sift the icing sugar and flour into the mixture.
Add in the ground almond and fold with a metal spoon just until incorporated.
Add melted butter and mix evenly.
Pour batter into the moulds and topped each with your choice of berry.
Bake for 15-20 minutes or until golden brown on the edges.
After 5 minutes, remove them from moulds and cool them on wire racks.
While they are cooling, dust some icing sugar over them.
© myhiddenkitchen 2011-2015 Unauthorized use and/or duplication of this material without express and written permission from myhiddenkitchen’s author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to myhiddenkitchen with appropriate and specific direction to the original content.