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Wednesday, March 6, 2013

Lemon Friands

Lemon Friand

These are the first friands I have made.  I have no idea why they are a different shape to muffins / cupcakes and I am picking if you don’t have a friand tin they will turn out just fine in a muffin tin.  They are different to a cupcake though as they are made mainly of almond meal, egg whites and sugar – no flour.  I found them quite sweet and buttery. 
Here’s an interesting fact; my research tells me that friands are French in origin and are called ‘financier’ in some other parts of the world (sounds like something belonging in a bank to me, not a bakery).  So, it looks like I another sweet treat to look out for and try in it's home country while I am in France during my trip around Europe later this year.  I am so looking forward to indulging in French pastries and sugary delights!

Tray of Lemon Friands

Makes 12.

190g unsalted butter, melted
60g flour
1 ⅓ cups icing sugar, plus extra for dusting
1 cup almond meal
5 egg whites
zest of 1 lemon, finely grated

Preheat the oven to 180°C.  Grease a 12 hole friand pan with butter and dust with flour.  Shake out any excess flour.
Mix the flour, sugar and almond meal together in a large bowl.  Whisk the egg whites lightly with a fork, then add to the dry ingredients.  Add the butter and lemon zest to the mix, stirring until combined.
Fill each friand hole two thirds full with the batter.  Bake for 25 to 35 minutes until golden or when a skewer inserted into the centre comes out clean.  Leave the friands to sit for 10 minutes in the tin before turning out onto a wire rack to cool completely.  Dust with icing sugar and serve.

Lemon Friands

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