For the past few weeks, I’ve been working full time at this gorgeous bakery, making all the little cakes and cookies, eclairs and tarts.
I’m absolutely loving every second, but when every day is jam packed full of baking, it’s a little harder than usual to get motivated to bake when I come home.
But last week, on a rare afternoon off, I found a spare moment to make these friands.
I was trialling out a recipe to make at the bakery, as I really wanted to have a new, fun, little cake option that could easily be made gluten free.
This was the first recipe I came across, and I am now in love with it!
The friand batter took all of 5 minutes to weigh up and mix, it smelt gorgeous while it was baking and the friands were so light and lovely (I’ll let you in on a little secret too – before I tried these, I didn’t even like friands)!
I now make them at the bakery and they’ve been doing great! I’ll be playing around with different flavour variations too, so stay tuned.
- 5 egg whites
- 150g unsalted butter, melted (or optionally, browned)
- 180g icing (powdered) sugar, sifted
- 90g almond meal
- 50g plain flour, sifted (or gluten free flour)
- Pinch of salt
- ½ cup frozen berries of choice
- Preheat the oven to 180 C (350 F) and lightly grease a mini muffin pan (or friand moulds).
- In a medium bowl, whisk the egg whites just to break them up.
- Add the butter, icing sugar, almond meal, flour and salt, whisking until combined.
- Pour the batter into mould, until it is ¾ full.
- Top each one with a few berries.
- Bake for about 15 minutes (if using a mini muffin pan), until golden and a skewer inserted comes out clean.
- Allow to cool slightly before removing from moulds. Makes 24 little friands.
- Happy baking!
Adapted from What Katie Ate.