Blueberry Friand Recipe
These soft, moist almond-flavoured cakes are topped with blueberries, but any type of berry could be used. We like to serve friands warm or at room temperature, on their own or with cream or ice cream.
Makes 6 friands.
100g butter
4 large egg whites (we use eggs with a minimum weight of 59g)
45g (1/4 cup plus 2 1/2 teaspoons) plain flour
140g (1 cup) pure icing sugar
85g (2/3 cup, lightly pressed into the cup with the back of a spoon) almond meal
About 40g (about 30 large) blueberries
Extra icing sugar, for dusting
Preheat oven to 190 degrees Celsius (170 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the middle position so the friands brown evenly.
Grease a six hole (1/3 cup capacity holes) non-stick oval friand pan, or six individual 1/3 cup capacity friand pans. If you don't have a friand pan, you could use a muffin pan with 1/3 cup capacity holes.
Melt butter and set aside to cool to lukewarm.
In a medium bowl, beat egg whites with a fork or whisk until foamy (about 30 seconds).
Sift flour, icing sugar and almond meal into the bowl with the egg whites.
Stir ingredients together until just combined.
Add the melted butter to the bowl and stir until just combined.
Divide mixture evenly among the holes of the prepared pan. Place about five blueberries in a cluster in the centre of each friand.
Bake for about 25 minutes, or until the friands are a light golden colour and spring back when lightly pressed. A thin-bladed knife or wooden skewer inserted into the centre of a friand should come out without any raw-looking batter attached.
Remove friands from the oven and allow to stand in the pan for five minutes.
Run a knife around the outside of each friand to loosen before turning them out. Serve warm, dusted with icing sugar, or place on a wire rack to cool.
Store cooled friands in an airtight container at cool room temperature or in the refrigerator. To serve, bring to room temperature or warm in the microwave, and then dust liberally with icing sugar. © www.exclusivelyfood.com.au
12 Comments:
Thanks for this lovely recipe. Will it be okay if I use canned blueberries or cherries instead of fresh ones?
I made these friands this morning and they were fantastic! So easy and delicious. I substituted frozen raspberries for the blueberries as they were all I had and it worked a treat! Love the recipes on this site, well done!
Lovely pics. Beautiful presentation.
Hi Joanne,
Well-drained canned berries or cherries should be fine to use in this recipe.
made these last night. As always, your recipes are SO easy to follow and ALWAYS come out perfect.
Thank you!!
I simply love this recipe. After discovering this gorgeous website last week I've already made these friands twice for friends.
heys~~ i love ur site =] it has the bestest recipes and the pictures look soooo nice i wish i could make them all >_<
nyways.. i was wondering if i could use anything other than almond meal cuz my lil brother is allergic to nuts and yea...
love ur cookie recipes ^_^
Unfortunately, we are not aware of any suitable substitute for the almond meal in this recipe. Maybe you could try making our blueberry muffins instead.
i made these this morning but they were a bit heavy and dense..how do i get them light and fluffy?
Hi Chrissie,
This friand recipe does produce a fairly dense cake. Are you looking for more of a cupcake texture?
Hi Amanda & Debbie
I have just found your site & it is fantastic with such clear instructions and the pictures. I was just wondering what flour I could use to make these gluten free?
Thanks
Phillipa
Hi Phillipa,
We suggest that you try using packaged gluten-free plain flour, which is available from supermarkets and health food stores.
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