What is friand? It’s a small French cake popular in Australia and New Zealand. I discovered friand recently when I was looking for the recipe to make with my fresh raspberries and blackberries. (My father-in-law loved raspberries, and he was working very hard lately, so I wanted to make something for him.)
They are so easy to make, if, of course, you have 10 eggs to spare. They came out very light and tasty (and cute for the picture). I don’t have friand pan, which is an oval cupcake/muffin pan, so I use cupcake pan instead.
If you are scared of baking, this is the recipe to start with. You can NOT go wrong with it. Seriously, you can’t.
- 10 large egg white
- 2 + 1/2 sticks unsalted butter, melted
- 1 + 1/2 cups almond meal
- 2 + 1/3 cups confectioners’ sugar, sifted, plus extra for dusting
- 2/3 cup all-purpose flour, sifted
- 1/2 Lb. raspberries + blackberries
Preheat the oven to 400 ํF. Lightly grease cupcake pans.
In the electric mixer, beat the egg whites for a few seconds (no need to whip them into peaks). Add butter, almond meal, confectioners’ sugar and flour and beat lightly until well-combined. Pour into the cupcake pans, fill each cup two-thirds full.
Place two or three raspberries & blackberries on top of each friand and bake for 20-25 minutes or until a cake tester inserted in centers comes out clean. Dust the friands with confectioners’ sugar. Serve warm.
Reference: this recipe is from “What Katie Ate” book. I love her blog (same name as the book) and her book so much. She is awesome.