My Friend the Friand

KitchenManiac's Note:

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

• Total Time: 33 mins
• Prep Time: 15 mins
• Cook Time: 18 mins

Ingredients:

Yield: 10 small c ...

• 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

Directions:

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.

Reviews

[ktdid]

Bless you , KitchenManiac! I was introduced to friand at the Le Panier French Bakery at the Pike Place Market in Seattle. I've been searching unsuccessfully for a recipe ever since. These wonderful little dense cakes are superb, and just like the ones from the bakery! For those of you in American kitchens, I baked these at 375 F in my convection oven. My tins are clearly smaller- I used a shallow jam tart pan and miniature muffin tins. Both took about a tablespoon of batter per well and baked in about 10 minutes total.

[Mummytops]

Yum! I couldn't believe how easy and scrumptious this recipe was. I have everyone asking me for the recipe! I used those flexible silicone muffin moulds, and made sure I let them sit for 5 minutes before taking out.

[Chef #160955]

I too tasted these at a cafe and thought they were absolutely fantastic. This recipie is very close to the real thing...if I try again I'll try just a little butter. Fantastic recipie Thanks