|Nutritional Guidelines (per serving)|
|Servings: 6 loaves (18 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These delightful little cakes are based on the French Financiers, but are a little lighter and are also so quick and super easy to make.
The basic Friand is an almond base and what then makes these then stand apart is the wealth of variations, only limited by your imagination.
Always keep to the basic recipe and then make adjustments accordingly, see my suggestions below. Make a traditional Friand in a miniature loaf tin, but if you don’t have these, you can use any small tin. Silicone moulds work well or use a mini muffin tin. The cake should just be a couple of bites, no bigger; they are quite delicate. Serve Friand as part of an afternoon tea or simply with a cup of tea. They make a great after-dinner Petit Four, and of course perfect for parties, picnics, and the lunch box.
- 75 grams/3 ounces flour
- 75 grams/3 ounces caster sugar
- 75 grams/3 ounces almonds (ground)
- 4 large egg whites
- 125 grams/4 ounces unsalted butter (melted and cooled plus a little extra for greasing)
- Optional: icing sugar for dusting
Heat the oven to 180 C/350 F/gas 4.
Sieve the flour into a large, roomy baking bowl. Add the caster sugar and the ground almonds and stir well. In a separate bowl whisk the egg whites until foamy and light but not firm peaks (you are not making meringues).
Add the egg whites to the dry ingredients, add the butter and gently stir everything together until you have created a thickish cake batter.
Place 6 small, lightly greased loaf tins (they should hold about 120 ml or half a cup of liquid) onto a baking sheet. Using a dessertspoon, ¾ fill with the cake batter. Clean up any spillages or cake batter on the cake tin rim or sides.
Cook in the center of the oven for 15 to 20 minutes or until risen and golden brown, when the center is pierced with a toothpick it should come out clean.
Leave the cakes in the tins for 5 minutes, then remove and leave to cook on a wire cooling rack.
Once cooled dust with icing sugar if using.
Friands are best eaten on the day they are made. They will keep for a couple of days in an airtight tin and will benefit from slightly warming in the oven before eating.
- Coconut and Mango: Replace half the ground almonds with desiccated coconut and proceed with the recipe until filling the cake tins. Once the batter is in the tins, push small cubes of fresh, ripe mango into the batter and bake as usual.
- Lemon Friand: Add the zest of 1 unwaxed lemon to the dry ingredients and proceed with the recipe.
- Blueberry Friand: Once the cake batter is in the tin, push two or three blueberries into the cake batter and bake as usual. Only use fresh blueberries for this recipe. Any other summer fruit can also be used - raspberries, strawberry pieces, ripe pear pieces etc.