Blueberry Friand Recipes
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
BLUEBERRY FRIAND RECIPE
Provided by Pilly
Number Of Ingredients 9
Steps:
- Preheat oven to 160 fan forced. Greae a 3cm deep, 16x26 cm slice pan. Line with baking paper, allowing 2cm overhang at long ends. Sift sugar, flour and baking powder into a large bowl. Stir in almond meal and lemon rind. Make a well in the centre. Add spread and eggwhite. Stir until just combined. Pour into prepared pan. Sprinkle with blueberries. Bake for 30 mins or until skewer comes out clean. Stand in pan for 10 mins. Lift out onto wire rack to cool. Cut into pieces and dust with icing sugar.
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