Friand My Friend The Friand Recipes

SUPER EASY ALMOND FRIAND

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Sift flour into a large bowl.
• Add sugar and ground almonds and stir well.
• In a separate bowl, whisk egg whites until foamy and light-but not firm peaks (you are not making meringues).
• Add egg whites to dry ingredients, add butter, and gently stir everything together until you have thick batter.
• Place 6 small, lightly greased loaf tins (they should hold about half a cup of liquid) onto a baking sheet. Using a dessert spoon, fill 3/4 of each tin with batter. Clean up any spillages or batter on the cake tin rim or sides.
• Cook in center of oven for 15 to 20 minutes, or until risen and golden brown; when center is pierced with a toothpick, it should come out clean.
• Leave cakes in tins for 5 minutes, then remove and leave to cool on a wire cooling rack.
• Once cooled, dust with icing sugar, if using.

FRIANDS

Steps:

• Pre-heat oven to 200deg.
• C.
• Lightly grease 12 friand moulds.
• If friand moulds are not available, muffin tins can be used.
• Place dry ingredients in a large mixing bowl and stir to combine.
• Add egg whites and butter and stir again until the mixture is smooth.
• Spoon evenly into friand moulds and bake in the oven for about 20 minutes or until the tops have started to crack and the edges are golden brown.
• Remove from oven and allow to rest in moulds for 5 minutes before turning out onto a wire cake rack to cool completely.
• Dust friands with icing sugar before serving.
• Variations: Before baking, friands can be topped with raspberries, rhubarb or blueberries.
• 2 tablespoons poppy seeds and the grated rind of 2 lemons, oranges or mandarins can be added to the dry ingredients.
• If using citrus in the mixture, a glaze of melted marmalade can be brushed on the cooked friands whilst they are cooling.
• Friands are best eaten on the day they are made.

FRIAND-MY FRIEND THE FRIAND

Steps:

• 1. Heat oven to 200 degrees C. 2 Melt butter and allow it to cool. 3 Use 1 tablespoon to coat 10 muffin tin moulds or individual oval baking moulds measuring 5 x 10 cm. 4 Sift icing sugar and flour into bowl, mix in the ground almonds. 5 Lightly beat egg whites with a fork, fold them into dry ingredients. 6 Add cooled, melted butter and orange rind, mix well. 7 Three quarters fill each mould with mixture and bake on the middle shelf of oven for 10 minutes. 8 Turn tray around, and bake for another 5- 10 minutes, till tops are golden, and springy to the touch. 9 Leave in the tins for 5 minutes, then gently unmould onto a wire tray and leave to cool. 10 Dust the friands with icing sugar to serve.

MY FRIEND THE FRIAND

Steps:

• Heat oven to 200 degrees C.
• Melt butter and allow it to cool.
• Use 1 tablespoon to coat 10 muffin tin moulds or individual oval baking moulds measuring 5 x 10 cm.
• Sift icing sugar and flour into bowl, mix in the ground almonds.
• Lightly beat egg whites with a fork, fold them into dry ingredients.
• Add cooled, melted butter and orange rind, mix well.
• Three quarters fill each mould with mixture and bake on the middle shelf of oven for 10 minutes.
• Turn tray around, and bake for another 5- 10 minutes, till tops are golden, and springy to the touch.
• Leave in the tins for 5 minutes, then gently unmould onto a wire tray and leave to cool.
• Dust the friands with icing sugar to serve.

LIME AND LEMON FRIANDS

Steps:

• Preheat oven to 400°F. Brush twelve 1/3-cup muffin cups with 1 tablespoon melted butter. Place almonds and flour in processor and pulse until almonds are finely ground. Beat egg whites in large bowl until frothy. Sift 2 cups sugar over egg whites. Add ground almond mixture and remaining 13 tablespoons melted butter; fold just to blend. Divide batter among muffin cups. Sprinkle tops with lemon peel and lime peel.
• Bake cakes until golden and centers spring back when touched, about 20 minutes. Cool 5 minutes. Run thin knife around molds and invert cakes onto rack. DO AHEAD Can be made 8 hours ahead. Cool; cover and store at room temperature.
• Sprinkle tops of cakes with powdered sugar. Serve warm or at room temperature.