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.
Nutrition Facts : Calories 113 kcal, Carbohydrate 9 g, Cholesterol 14 mg, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, Sodium 37 mg, Sugar 5 g, Fat 8 g, ServingSize 6 loaves (18 servings), UnsaturatedFat 0 g
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
MY FRIEND THE FRIAND
The friand is a small, moist, dense, rich almondy cake. It is truly awesome. I can never stop at just one. I like to eat it fresh out of the oven, with a tablespoon of fresh cream. Wonderful. If you feel like a treat, add some fresh strawberries with the cream :). From Simple Food by Jill Dupleix
Provided by KitchenManiac
Categories Dessert
Time 33m
Yield 10 small cakes
Number Of Ingredients 7
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.
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