Friands
Friands are one of my most favourite tea-time treats. They are deliciously moist, buttery almond cakes that can be topped with seasonal fruits or simply with flaked almonds. This recipe couldn't be easier, it's a melt and mix method, so it requires only a bowl and a spoon, along with a well-greased muffin or friand (oval-shaped) pan.
Ingredients
- 70 g plain flour to make these gluten-free, substitute with gluten-free flour
- 200 g icing sugar sifted
- 120 g almond meal
- 1 tbsp desiccated coconut
- 2 tsp citrus zest OR 1 tsp vanilla extract or paste
- 5 egg whites at room temperature
- 175 g butter melted & cooled
- 1 punnet of blueberries or raspberries OR 2 tablespoons flaked almonds
- icing sugar extra, to dust (optional)
Instructions
- Preheat oven to 160C (fan-forced). Grease a 12 hole friand/muffin tin and line each base of each hole with a round of baking paper.
- In a mixing bowl, combine the flour, icing sugar, almond meal, coconut and zest. Use your hands or a whisk to ensure the dry ingredients are mixed well and evenly dispersed.
- Add egg whites and stir to combine.
- Add melted butter and mix until well incorporated.
- Divide the mixture evenly between the holes. Sprinkle each with 2-3 berries or some flaked almonds. Bake 22-25 mins or until golden & cooked through.
- Remove from the oven and place the tray on a cooling rack. Allow the friands to sit for at least 5 minutes before removing them from the pan.
- Dust with extra icing sugar to serve.