Plain Flour and Ground Almonds: These form the base of the friand batter. Self-raising flour is not suitable for this recipe as it will rise too much. Butter. Unsalted butter is the best choice here. You can sub for melted coconut oil if you need your friands to be dairy-free. Almond meal: Opt for a coarser almond meal over almond flour. Use a food processor to make ground almonds, but be careful not to overprocess and end up with almond butter. Egg Whites: Beaten egg whites act as the raising agent in this recipe as well as binding everything together. Be sure to save the egg yolks, they make a fabulous custard, mayonnaise or shortbread.

If you’re reading this recipe, you’ve probably tasted one of these moreish little cakes before, but if you are new to friands, you are in for a treat! Friands are a small, oval-shaped cake based on a French ‘Financier’. They are quite dense and buttery and usually have a little fruit, such as berries added. Fill the friand tin with the batter until each hole is 2/3 full. Using an ice-cream scoop will help you to evenly divide the batter. Melt the butter in a small saucepan until it turns a pale golden colour, but be careful not to let it burn. Stir together the dry ingredients, then lightly beat the eggs and mix into the dry ingredients with melted butter and flavourings.In a clean, separate bowl, whisk egg whites with an electric mixer for 15-20 seconds. Add flavorings or add-ins to the beaten egg whites if used. Alternatively, use a fork or a hand whisk to beat egg whites. Whilst my husband may have rolled his eyes with the addition of yet another baking tin to my bulging collection, he later declared these Lemon Friands to be the best lemon cake he had ever eaten. A big compliment from a man who rarely gives compliments. Many thanks to you, Shez! (P.S. I still owe you!!) How to Make Friands For leftover frozen egg whites, be sure they arecompletely thawedand atroom temperaturebefore beginning the recipe.

This recipe makes 8 friands. For a mold with 12 cavities, simply multiply all the ingredients by 1.5. Coconut: Add 1 tablespoon of citrus juice and ¼ cup (20 g) shredded coconut to the egg white mixture.

How to Make Friands

This lemon strawberry friands recipe was the result of both my love for lemon and the fact that I had leftover strawberries sitting in my fridge. Strawberries ( fraises) are ripe and available everywhere in the marché this time of year, but I always somehow end up with 6 or 7 strawberries that have gone a little too ripe by the end of the week. The material that your cake tin is made from will have an impact on your cake. The most common materials include: Experimenting with different shapes of molds opens possibilities to create cakelets for specially-themed parties.

Raspberries. Use fresh not frozen. Frozen will impart too much liquid into the friands leading to soggy cakes. Now that forced rhubarb is in season, I couldn’t resistadding them to a batch of friands recently, and they worked magically. The blueberry one is a subtle berry flavour, quite jammy rather than the essence of blueberry itself. I always think that blueberries are the actual taste of the colour blue, if such a thing could be true. This flavoured sugar helps enhance your bake and round out the flavour of the fruit.Honestly, the basic friand recipe that I have shared today makes only 6 Friands. So I have never really felt the need to freeze the leftovers nor I have ever made a big batch. For example, I’ve seen recipes for pistachio friands and giggled to myself knowing that they’re essentially financiers. To make the batter, cut butter into equally small pieces and melt it in the microwave at 20-second increments. Let it cool to room temperature. If you live outside of France and Australia, your best bet forfinding a friand mould is on the internet (see links below).

In a clean, separate bowl, beat egg whites with an electric mixer or a hand whisk for 15-20 seconds. Pour egg whites into the flour mixture, and stir until combined. Add cooled melted butter and mix gently until just combined. To fold in the egg whites, gently add a portion to the mixture and make vertical cutting motions with a metal spoon. Bring the spoon up and over the mixture, rotating the bowl all the time. Be gentle so that the egg whites don't lose all the air you have whipped in. Although it's natural that they will deflate in the rest of the mixture. Keep whisking and you will note that in few mins the mixture comes to a boil. Once you see the first set of boil count 1 to 50 in your mind. And after that remove the pan from the heat, pass through the sieve. Cling wrap and refrigerate. You will get a perfectly set lemon curd. Serve warm or at room temperature. Dust with a little confectioners' sugar if you like. They should be light and chewy! Friands are traditionally made with egg whites, as the egg whites really give the cakes a lighter and airier texture. You won’t destroy the cakes by using whole eggs, but do note that the texture will vary slightly. What is the difference between friands and muffins?Preheat the oven to 200°C, gas mark 6 and place a flat baking sheet on the middle shelf of the oven. Friands, pronounced 'free-onds,' closely resemble French financiers, but there are some differences. While both are made with brown butter, friands can also be made with melted butter.