Its taken its time, but spring is finally here 🙂 I was so excited in the last couple of weeks where I could see the cherry blossoms begin to bloom with the warmer weather, and immediately started thinking of recipes in which I could use a branch of those beautiful flowers as props for my photography – and this was the first recipe that came to mind.
These friands are famously photographed on the front cover of Katie Quinn Davies’ What Katie Ate. I haven’t made friands in a while, purely due to the fact that I don’t own a friand pan. I made chocolate friands in a muffin pan some time ago and when I handed them out to friends, they were all saying: “Oh, you made muffins!”
Er no, they’re not muffins – they’re much nicer and much more expensive than muffins, thank you. The ingredients in a friand are finnicky – a whole lot of egg whites and a whole lot of almond meal. Not to mention that a friand pan will set you back by at least $15 compared to a muffin pan you can pick up from any supermarket. But for the sake of expanding my repertoire, I decided to invest in one.
It was when I was making them that I realised they really weren’t that uneconomical. The recipe says it makes 18, but I halved the recipe as I didn’t want to use 10 egg whites and I still managed to get 12 good-sized friands from the mixture. Five egg whites is quite reasonable, and a mere 90 grams of ground almond meal is all right. With the remaining egg yolks, you can make custard, which I turned into Portugese Custard Tarts (recipe next week!).
Delicious and ridiculously easy – I can see these beautifully buttery cakes becoming a regular thing to take to parties.
To make 12 friands, you will need:
- 5 egg-whites;
- 150g unsalted butter, melted and cooled;
- 90g ground almond meal;
- 185g icing sugar, sifted, plus extra for dusting;
- 50g plain flour, sifted;
- 125g punnet of raspberries, plus extra to serve.
Preheat oven to 180 degrees. Lightly grease the holes of a non-stick friand pan.
Whisk the egg whites for a few seconds just to lightly combine until frothy. There’s no need to whip them into peaks.
Add the butter, ground almonds, icing sugar and flour and beat lightly to combine well.
Pour into the prepared pan, filling each hole two-thirds full. Don’t worry too much about smoothing the tops.
Place two or three raspberries on top of each friand and bake for 25-30 minutes or until a skewer inserted into the centre of one comes out clean. Cool and dust the friands with icing sugar and serve warm.
Enjoy your week, lovelies… I’ll have a review up on Wednesday, but keep your eyes peeled for another perfect spring recipe on Friday that’s uncharacteristically healthy for me…but definitely still delicious 😉 xx