The type of delicate cakes that women more elegant than me nibble with a cup of earl grey. Or the type of moreish little muffins that I will eat in twos, only stopping myself because I can’t be bothered to get more from the kitchen.
Friands are so pretty, so delicate and really adaptable too. The basic batter can used with any fruits or flavourings you’d like, use whatever is in season. I like the trio approach here – a couple of nice fruits and a nut work really well here. A caramelised slice of peach, a couple of jammy raspberries and crunchy hazelnuts. What else would be lovely?
- Plum, ginger and amaretti
- Chocolate chip, amaretti, hazelnut
- Apple, blackberry and flaked almond
- Rhubarb, ginger and almond
Really, whatever you’ve got lying around in your cupboard will be great. You could even just pop a dollop of jam in there! One thing to keep in mind is that you shouldn’t stuff them full of toppings, they’re not as sturdy as a muffin or a brownie. Keep it light so your friands don’t collapse.
These friands are based on a recipe by the lovely Benjamina, one of my favourite GBBO contestants who is an absolute master of flavour combining. A few notes on the recipe:
- Yes you do need that many egg whites
- Make lemon curd with the leftover yolks, and maybe dollop it on top of a warm friand?
- Friand batter is weird. It will feel like it will never come together after the butter is added, but it will be fine. Promise. Get a good spatula for folding.
Peach, raspberry and hazelnut friands
Makes 18 friands
Adapted from Carrot & Crumb
- 140g Unsalted Butter
- 75g Ground Almonds
- 75g Plain Flour
- 130g Icing Sugar
- 5 Egg Whites
- 1 peach - approx 100g - sliced
- 36 raspberries (two for each friand!)
- A handful of roughly chopped hazelnuts
- Preheat the over to gas mark 4/ 180c / 160c fan.
- Grease a friand tin or deep muffin/cupcake tin with butter generously
- Brown the butter in a small saucepan, heat it until it melts and then slowly simmer on a medium heat until it starts to caramelise. Pour into a bowl and set aside to cool.
- Sift the almonds, flour and icing sugar in a small bowl.
- Whip the egg whites using an electric whisk or in a stand mixer with the whisk attachment until frothy and fluffy, but not to soft peak stage.
- Working quickly fold the dry ingredients into the egg whites until just combined.
- Then pour in the cooled butter and fold in. It will look very strange as you mix it but keep folding until it comes together.
- Fill your friand/cupcake tin, each cup should be ⅔ full.
- Top each friand with a slice of peach, 2 raspberries and a sprinkle of chopped hazelnuts.
- Bake for 15 - 20 minutes until golden and cooked through.
- Cool completely in the tins, remove and dust with icing sugar.
- Eat several in a row with a cup of coffee.