Wow, these little blueberry friands could not be easier to make and taste really great. Friands are a little french cake, that are typically oval in shape however if you don’t have a friand tin (like myself) just use a muffin tin.
They are made with ground almonds and melted butter and have a beautifully light texture that comes from using egg whites, icing sugar and very little flour.
This recipe is by James Morton, any berries can be used but I choose blueberries as I love the little burst of sweetness that they give. I’m sure this will not be the first and last time I share with you frinads, they definitely will be made again and different fillings will be played with.
James Morton - Blueberry Friands
- 80 g ground almonds
- 125 g salted butter
- 150 g icing sugar
- 50 g plain flour
- 3 egg whites
- blueberries about 30
- icing sugar for dusting
- Preheat the oven to 180°C/160°C fan. Grease your friands or muffin tins.
- Scatter the ground almonds on a baking tray and place in the oven for about 5 minutes, until they have a nice golden colour, this will contribute to the flavour of the final cake.
- Melt the butter in a pan over a high heat. Once it has melted keep cooking until you've nearly burnt it (it should be a nice dark brown colour). Remove from the heat and leave to cool.
- In a large bowl, mix icing sugar, flour, toasted almonds and egg whites together, mixing vigorously to combine. Then drizzle in the melted butter, stirring all the time, until the mixture is all amalgamated.
- Spoon the mixture into your tins - you want them just over a centimetre deep, add your fruit, then bake for 10-12 minutes until just golden. Leave to cool, then dust will icing sugar to serve.