Friands

Name: Friands
Yield: 8
Cuisine: French
Ingredients: 80 g Unsalted butter (+ a little extra for the tin); 125 g Icing sugar; 50 g Plain flour or rice flour; 65 g Ground almonds; 1 Lemon or orange (zest only); 4 Egg whites; 125 g Raspberries, blueberries or blackberries

Love Baking Over a year ago 1,731 views

Serves: 8

French

Ingredients

80 g Unsalted butter (+ a little extra for the tin)
125 g Icing sugar
50 g Plain flour or rice flour
65 g Ground almonds
1 Lemon or orange (zest only)
4 Egg whites
125 g Raspberries, blueberries or blackberries

Accompaniment

Description

Tasty little almond cakes that are easy to make and perfect if you have egg whites that need using up. Versatile recipe that can be adapted to your taste.

Method

1
Preheat the oven to 180°C. Grease a standard muffin tin with a little soft butter. Reserve 16 berries.
Melt the butter. Sift the icing sugar and flour into a bowl and add the ground almonds. Finely grate in the lemon or orange zest and stir everything together.
Whisk the egg whites with a balloon whisk for about 30 seconds until frothy (it’s not like making meringues), then add to the bowl and fold in. Next fold in the melted butter until well combined. Stir in the rest of the berries. Spoon the mixture into the tin, filling each hole about ¾ full. Top each one with 2 of the reserved berries.
Bake for 25-30 minutes until a skewer or cocktail stick comes out clean.
Leave in the tin for about 10 minutes before turning out onto a wire rack and leaving to cool completely.

Chef's Tips

Serve plain, dusted with a little icing sugar, or drizzle with a simple icing made from icing sugar and lemon / orange juice.
You can use fresh or frozen berries. No need to defrost if frozen.
Also good with peaches / nectarines. Chop in half. Slice one half into 8, then cut each slice in half, for the topping, then dice the rest and add to the mixture.
1/2 tsp vanilla paste can be used instead of citrus zest.