Another gem of French baking!
Friands translate as ‘dainty cakes’.
I love the simplicity in its recipe yet they taste utterly delicious especially when served with a good cup of tea or coffee. More reasons to why we all should hearten elevensies every day! 🙂
I have yet to get myself a friand tin/mould (don’t think there is one actually if you ask in France!). I make these all the time and typically use my mini muffin silicon mould which measures approx.. 4.5cm X 2cm.
Without doubt, blueberries and lemon are one of the best combinations in flavours, and they work well in friands too.
A simple recipe adapted from BBC Good Food.
50g Salted butter
50g Unsalted butter
(all butters melted and cooled) (++extra for brushing the mould/tin)
125g icing sugar (++ extra for dusting)
25g plain flour
70g ground almonds
165g egg whites (Approx. 3 medium eggs)
1 lemon, grated rind
- In a mixing bowl, add dry ingredients; icing sugar, ground almonds, plain flour.
- In another mixing bowl, whisk egg whites till frothy.
- Make a well in middle of the dry ingredients and add in the egg whites, whisk gently. Add in the lemon rind and continue whisking.
- Lightly stir in the melted butter. Mix with spatula around the edges to combine.
- Brush melted butter (generously) around the mould/tin.
- Wash, dry and coat blueberries with spoonful of plain flour.
- Spoon the batter into the mould and push in gently 1-3 blueberries into each. Mine takes up to 2 blueberries.
- Bake for 15-20 mins, you are looking for a nicely browned top (which gives a fluffly moist centre and almost crispy top).
Cool in the mould/tin for approx. 3-5 mins before removing. Once cooled, dust generously with icing sugar.