BLUEBERRY & LEMON FRIANDS
Once you've tasted these light-as-air cakes, you will be hooked
Provided by Mary Cadogan
Categories Afternoon tea, Brunch, Snack, Treat
Time 40m
Number Of Ingredients 7
Steps:
- Preheat the oven to fan 180C/conventional 200C/gas 6. Generously butter six non-stick friand or muffin tins. Melt the butter and set aside to cool.
- Sift the icing sugar and flour into a bowl. Add the almonds and mix everything between your fingers.
- Whisk the egg whites in another bowl until they form a light, floppy foam. Make a well in the centre of the dry ingredients, tip in the egg whites and lemon rind, then lightly stir in the butter to form a soft batter.
- Divide the batter among the tins, a large serving spoon is perfect for this job. Sprinkle a handful of blueberries over each cake and bake for 15-20 minutes until just firm to the touch and golden brown.
- Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.
Nutrition Facts : Calories 316 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.09 milligram of sodium
SUPER EASY ALMOND FRIAND
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Sift flour into a large bowl.
- Add sugar and ground almonds and stir well.
- In a separate bowl, whisk egg whites until foamy and light-but not firm peaks (you are not making meringues).
- Add egg whites to dry ingredients, add butter, and gently stir everything together until you have thick batter.
- Place 6 small, lightly greased loaf tins (they should hold about half a cup of liquid) onto a baking sheet. Using a dessert spoon, fill 3/4 of each tin with batter. Clean up any spillages or batter on the cake tin rim or sides.
- Cook in center of oven for 15 to 20 minutes, or until risen and golden brown; when center is pierced with a toothpick, it should come out clean.
- Leave cakes in tins for 5 minutes, then remove and leave to cool on a wire cooling rack.
- Once cooled, dust with icing sugar, if using.
Nutrition Facts : Calories 113 kcal, Carbohydrate 9 g, Cholesterol 14 mg, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, Sodium 37 mg, Sugar 5 g, Fat 8 g, ServingSize 6 loaves (18 servings), UnsaturatedFat 0 g
FRIANDS
Make and share this Friands recipe from Food.com.
Provided by Poppy
Categories Breads
Time 40m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 200deg.
- C.
- Lightly grease 12 friand moulds.
- If friand moulds are not available, muffin tins can be used.
- Place dry ingredients in a large mixing bowl and stir to combine.
- Add egg whites and butter and stir again until the mixture is smooth.
- Spoon evenly into friand moulds and bake in the oven for about 20 minutes or until the tops have started to crack and the edges are golden brown.
- Remove from oven and allow to rest in moulds for 5 minutes before turning out onto a wire cake rack to cool completely.
- Dust friands with icing sugar before serving.
- Variations: Before baking, friands can be topped with raspberries, rhubarb or blueberries.
- 2 tablespoons poppy seeds and the grated rind of 2 lemons, oranges or mandarins can be added to the dry ingredients.
- If using citrus in the mixture, a glaze of melted marmalade can be brushed on the cooked friands whilst they are cooling.
- Friands are best eaten on the day they are made.
Nutrition Facts : Calories 178.3, Fat 12.2, SaturatedFat 6, Cholesterol 24.2, Sodium 18.6, Carbohydrate 15.4, Fiber 0.8, Sugar 11.4, Protein 2.9
BERRY FRIANDS
Very simple, very nice. No whisking, no folding, just simple stirring required. And you can substitute the blueberries with any type of berry, or even choc-chips or slivered almonds. This one is definitely a good thing!
Provided by melting pot
Categories Dessert
Time 40m
Yield 10 friands
Number Of Ingredients 7
Steps:
- Preheat oven to 180 degrees Celsius.
- Melt the butter either in the microwave or in a saucepan over low heat on the stove. Set aside.
- Sift the icing sugar, flour and baking powder together into a large bowl. Add the almond meal and stir to combine.
- Add the egg whites and stir to combine.
- Add the butter and stir to combine. Don't worry if there are a few lumps, just make sure there aren't too many. Mixture should be medium thick.
- Lightly grease 10 muffin cups of about 1/2-cup capacity. If your tray has 12, grease 10 and fill the remaining cups with water.
- Spoon 2 tablespoons into each cup, then sprinkle 2-4 blueberries on top.
- Bake for 15-25 minutes, or until they spring back lightly when touched.
Nutrition Facts : Calories 247.7, Fat 14.9, SaturatedFat 6.8, Cholesterol 26.7, Sodium 134.9, Carbohydrate 25.1, Fiber 1.5, Sugar 15.7, Protein 4.9
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