Friands Almond Cakes Recipes

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SUPER EASY ALMOND FRIAND



Super Easy Almond Friand image

Tiny friand cakes may be small but are packed with flavor, and there are endless variations. Perfect for teatime or any time, they are super easy to make.

Provided by Elaine Lemm

Categories     Dessert     Cake

Time 25m

Yield 18

Number Of Ingredients 6

3 ounces flour
3 ounces caster sugar
3 ounces ground almonds
4 large egg whites
4 ounces unsalted butter, melted and cooled, plus a little extra for greasing
Icing sugar, for dusting, optional

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



Blueberry & lemon friands image

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

100g unsalted butter , melted and cooled
125g icing sugar , plus extra for dusting
25g plain flour
85g ground almond
3medium egg whites
1 unwaxed lemon , grated rind only
85g blueberry

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



My Friend the Friand image

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

180 g butter (preferably unsalted)
200 g icing sugar
60 g plain flour, sifted
120 g ground almonds
5 large egg whites
1 teaspoon grated fresh lemon rind or 1 teaspoon orange rind (i prefer orange)
icing sugar, for dusting

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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