Cardamom Apple Crumble Friands Recipes

CHRISTMAS CRUMBLE FRIANDS

Steps:

• Heat oven to 190C/170C fan/gas 5. Make the crumble top first. Rub the butter and flour together until they look like rough breadcrumbs. Stir in the almonds, demerara sugar, cinnamon and a pinch of the cardamom, saving the rest for the friand batter.
• Melt the butter, then let it cool for 5 mins. Meanwhile, generously grease the wells of a 12-hole friand tin (we used a Master Class non-stick friand tin, or you can use a deep non-stick muffin tin). Sift the dry ingredients for the friands, including the remaining ground cardamom, into a large bowl. Also add the rougher bits of almond that collect in the sieve.
• Cut 12 thin half-moons from 1 apple, then peel and chop the rest of the fruit into small pieces. Put the egg whites in a separate bowl and whisk until thick, foamy and doubled in size, but not stiff.
• Using a spatula or large metal spoon,fold thewhitesintothedryingredients,thenfold in the melted butter until even, followed by the chopped apple. Divide the batter between the tin and top with the crumble, then poke in the apple slices. Bake for 25 mins or until golden and risen. I find it best to let the friands cool in the tin, then carefully ease them out with a palette knife. Best on the day they are made, but will keep in an airtight tin for 2 days, or freeze for 1 month.

APPLE CRUMBLE WITH CARDAMOM-VANILLA CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• To make the Apple Filling:
• In a small bowl, toss the apple slices with the lemon zest, lemon juice, sugar, cinnamon, and salt, and set aside.
• To make the Crumble Topping:
• In another small bowl, mix the flour, brown sugar, oats, and salt with a fork until uniform. In a baking dish, melt the butter in the microwave until about half melts, 10 to 15 seconds on high. Pour the butter into the flour mixture and incorporate with a fork. Leaving the excess butter in the baking dish, arrange the apple slices in the dish. Top with the flour-oat mixture. Bake until the apples are cooked through and the topping is golden, about 45 minutes.
• To make the Vanilla-Cardamom Caramel Sauce:
• In a medium-heavy saucepan, mix the water and sugar and bring to a boil over medium-high heat. Allow the mixture to boil, without stirring. Cook's Note: Swirl the pan, if needed. Boil until the sugar mixture is pale golden brown, approximately 7 minutes.
• Remove the pan from the heat, and stirring vigorously add the butter and cream. The mixture will bubble. Add the cardamom seeds and stir to incorporate. Return the pan to the heat and bring the mixture to a boil and then remove from the heat and allow to cool a few minutes. Stir in the vanilla extract and strain the sauce before drizzling over the cobbler.

APPLE CRUMBLE WITH CARDAMOM CUSTARD

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Beat the butter and sugar together in a large bowl.
• Mix together the flour, almonds, cinnamon and breadcrumbs in another bowl. Tip this into the butter-sugar mixture and rub in with your fingers to form a thick, crumbly dough.
• Put the grated apples into a 20cm/8in square ovenproof dish. Spread the crumble mixture on top and bake for 30 minutes, or until brown.
• Meanwhile, to make the cardamom custard, grind the cardamom seeds to a powder using a pestle and mortar,. Place a heavy-bottomed saucepan over a medium heat and add the cream, cardamom and vanilla. Bring to the boil, reduce the heat and simmer for 3 minutes. Set aside to cool slightly, then strain into a bowl using a fine sieve.
• Whisk the egg yolks, sugar and cornflour together in a large bowl. Pour in the warm cream mixture, whisking constantly. Pour this mixture back into the saucepan and cook over a low heat for 6-8 minutes, or until the custard thickens.
• Serve the warm apple crumble with the cardamom custard.

SPICY APPLE CRUMBLE

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the oats, almonds, sesame seeds and cinnamon into a large mixing bowl. In a small pan melt the butter with the honey then stir into the oats until it looks like rough breadcrumbs - you might need to use your hands.
• Put the apples, orange zest and juice and cardamom in a pan and cook for 10 mins until softened. Pick out the cardamom pods. Spoon into a baking dish, sprinkle with the sugar and scatter with the crumble mixture. Bake for about 40 mins until golden and crunchy. Serve with vanilla yogurt, ice cream or custard.

CARDAMOM APPLE CRUMBLE FRIANDS

Steps:

• Preheat oven to 180˚C and grease your friand tin well - I use an oil spray. If you don't have one, use a muffin pan instead (and you will end up with 12 friands this size).
• Place the whole cardamom pods in a mortar and pestle and give them a bash to loosen the skins. Discard the skins and grind the seeds to a fine powder. Put aside for now.
• Make the crumble - mash the butter and plain flour together in a small bowl, until you get a porridge-like texture. Stir in the oats, sugar and a pinch of the cardamom. Put aside for now.
• Place the egg whites in a large bowl and quickly whisk until fluffy and then stop - you don't need to whisk to soft peaks so this takes no time at all.
• Sift over the icing sugar, ground almonds, plain flour and the rest of the cardamom then fold them in with the melted butter.
• Now wash the apple, slice in half and remove the core leaving as much apple in tact as possible. Finely dice half of the apple then add to the bowl of the friand mixture. Use an ice cream scoop to divide the mixture between 10 of the wells in the friand pan (or all 12 if using a muffin pan).
• With remaining half of the apple, cut it in half once again and then slice it as finely as you possible can. You need 30 quarter circle shaped pieces of apple (like in the photos) to top the friands. Take 3 slices and lay, overlapping each other down one half of the friand.
• Sprinkle the remaining half with the crumble mixture.
• Bake for 25-30 minutes until risen, the crumble golden, the apples slightly dried out but still soft and a skewer comes out clean from the centre of the cake.
• Cool in the pan on a rack for 10 minutes before removing - I use a thin, flexible plastic picnic knife to loosen them but they using take very little persuasion to leave the tin.
• Can be served still warm or at room temperature. Store in an airtight tin if not eating immediately.

CARDAMOM APPLE CRUMBLE

Steps:

• Preheat oven to 350 degrees F.
• Combine all the ingredients for the apple filling into a bowl. Mix and set aside. Make sure the apples are evenly coated in the sugars and spices.
• In a separate bowl, combine all the ingredients for the crumble. Mix until it comes together and set aside.
• Divide filling evenly among 6 ramekins (3.5 inches in diameter and 1.8 inches tall). Top each filling with the crumble.
• Bake for 25-30 minutes until the crumble is golden brown.
• Top with a drizzle of caramel and a scoop of vanilla ice cream and serve!