Friands are popular in Australia and New Zealand, unfortunately you won't see them in many coffee shops here in the UK. Kaffeine in Fitzrovia, London sell the best strawberry friands and it is well worth making a trip to their coffee shop for these alone, better still, if accompanied by a fabulous coffee. See my previous posting here.
Friands are quite sweet and I think next time I will try and cut down on the amount of sugar. I tried mixing some pureed strawberries into the buttercream but unfortunately I was left with a curdled mess. Topping friands with buttercream isn't the norm, but I can say they tasted wonderful. Perhaps mixing some strawberry puree with either mascarpone or whipped double cream would be a better option, here again, after looking at images of friands they don't appear to be topped with any type of cream!
Fresh strawberries, blueberries or raspberries would cut through some of the sweetness, all you have to do is pour the batter into the tin, scatter over a few berries and you can then poke some down into the mixture or leave a few on top. After they have cooled dust with icing sugar.
You will need: 6 hole friand tin well greased.
100g butter, 140g icing sugar, 25g plain flour, 85g ground almonds, 3 medium egg whites
1. Preheat the oven to 180°C.
2. Melt the butter and use some of it to grease the friand tin. Allow the butter to cool.
3. Sift the icing sugar and sifted flour into a bowl. Add the ground almonds and mix all together.
4. Whisk the egg whites lightly until they resemble a froth, and then fold into the dried ingredients. Mix in the cooled melted butter lightly.
5. Fill the tins with the cake mix. Bake for 20 minutes until firm. Cool in the tin for 5 minutes, run a knife around the edges, turn out and cool on a wire rack.
6. They will keep well, without the cream, in an airtight tin for a few days.
