I first discovered friands in a fantastic independent coffee shop in Clerkenwell a few years ago called Workshop – great food and even better coffee, it’s been a while since I’ve been back so I may have to go to get you guys a review. Anyway friands are oval shaped cakes that are so buttery and almondey that every mouthful is a pure delight .. fabulous on their own even better and even better with a cup of coffee. Well I’ve tried out a couple of recipes and this is the one that I think has given me the best and most consistent results, with least resistance trying to get them out of their tins. Oh and if you can get a friand mould then do, otherwise cup cake cases work just as well. I’ve just discovered individual silicone ones, so easy to use.
This recipe makes just over 12 Friands , probably about 15 – 18 depending on the seize of your moulds.
Attempts : 3
300g Unsalted Butter
10 Medium Egg whites
200g Ground Almond Powder
125g Plain Flour
375g Icing Sugar ( wowsers..yes its a lot , but you’re so worth it)
1.5 unwaxed lemon zest.
Handfull of flaked almonds
1 Punnet of Fresh Raspberries , approx 150g.
- 1. Pre heat the Oven to 200°C or gas mark 6.
- 2. Melt the butter in a saucepan ( or the microwave) , and then take pastry brush and generously grease each of the friand holes in the tin until evenly coated. Set the rest of the butter aside to cool.
- 3. Whisk the egg whites in a mixing bowl until they are lightly combined, no need to whip into peaks or anything. A few seconds with a hand whisk should do it fine.
- 4. Add sifted icing sugar and plain flour to the egg whites and beat well, break up any large lumps. The consistency shouldn’t be too thick or too runny , just enough to drip off the whisk easily.
- 5. Add the ground almonds and lemon zest, and mix some more. The consistency now should be thicker now to leave ‘track’ marks in the batter for a few seconds.
- 6. Pour in the cooled butter and combine well. This should make the mixture lovely and smooth and shiny. All the mixing has been easily done with a hand whisk.
- 7. Pour the mixture into the moulds about 2/3 full. I use an ice cream spoon because I think it makes it easier without making too much mess. To eliminate even more mess I’ve heard piping into the moulds also works.
- 8. Place in 2 or 3 fresh raspberries on the top and scatter flaked almonds and pop in the oven. Bake for 20 – 25 min until golden brown or until a skewer inserted into the centre comes out clean.
- 9.Take the friands out of the oven and let them cool for 5 mins before you turn them out to cool further on a wire rack. I also carefully run a blunt knife around the edge to ensure they come out easily.
- 10. Eat straight away . You don’t have to eat them straight away but these little beauties are so yummy they won’t last very long with you’re friends and family grabbing for them. They’re best with a lovely coffee, preferably a steaming flat white…yum!
1st Attempt : Amazingly these came out just right, although I didn’t add any lemon zest. I also only managed to make 12, and unfortunately didn’t write the recipe down which might explain attempt 2 a few months later.
2nd Attempt : The friand batter was way too thin, I think I added way too many eggs and not enough flour or almond flour. Also now matter how much I tried I just couldn’t get them out of the tins.
3rd Attempt : Added more almond flour and plain flour, and up the oven to 200°C. Perfect and so easy to get out of the tin.
Top Tip : If you’re a bit clumsy like me, try piping the batter into the moulds. You can also substitute raspberry for other berries such as blueberries, I’ve also heard you can add frozen berries but haven’t tried this myself yet.