Friands are small oval cakes prepared with ground almonds, butter, icing sugar and egg whites. The latter are for binding the mixture, not aerating it as such. The friand recipe evolved from the French ‘financier’, although this little oval cake includes flour. New Zealand friands are generally gluten-free but people allergic to wheat should check on the ingredients. Friands freeze particularly well.
Ingredients
| 1 cup | Icing sugar, sifted |
| ⅔ cup | Ground almonds |
| ⅓ cup | Self raising flour, use gluten-free |
| 1 tsp | Ground cinnamon |
| 125 g | Butter, melted |
| 4 | Egg whites |
| 12 | Frozen boysenberries (Main) |
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Directions
- Preheat the oven to 180°C. Lightly butter a 6-hole friand pan. Chill.
- Mix the dry ingredients together. Add the melted butter and stir, until combined.
- Whisk the egg whites with a fork until lightly combined. Fold into the butter mixture until well mixed. Pour the mixture into the friand holes until two-thirds full. Place two boysenberries on the top of each friand.
- Bake for about 20 minutes until firm to the touch. Run a knife around the edge and tip out while still hot.
