Australia and New Zealand count themselves as friends of the Friand.
These delicious cakes have French origins and are made from almond meal.
It's hard for me to pick favorites but this orange a poppy seed number is up there with the best!
Friands are usually baked in small tin molds called "barquettes". The molds can usually be purchased at kitchenware stores or online. Alternatively you can also use small muffin tins.
This recipe uses five egg whites. If you're looking for something to do with the yolks, try out this easy vanilla custard recipe.
- 150 grams of butter plus extra for greasing tins
- 1/2 cup of all-purpose flour
- 1 cup of icing sugar
- Zest from 2 oranges
- 150 grams of almond meal (ground almonds)
- 3 Tbsp of poppy seeds
- 5 egg whites
- Small Friand or Financier tins for baking
- Preheat oven to 400F (200C).
- Lightly butter 10 friand tins. Set aside.
- Melt the butter in a small saucepan over a medium-low heat. Simmer for 5 minutes until golden brown, taking care not to burn it. Cool slightly.
- Finely grate the zest from oranges. Whisk the flour, icing sugar, orange zest, almond meal and poppy seeds together in a mixing bowl.
- In a separate bowl whisk the egg whites until frothy. Add whites to the dry ingredients along with the butter. Whisk gently until just combined.
- Spoon batter into the tins. Bake until golden brown. Depending on the side of the tins, this may take from 10-15 minutes so keep an eye on the oven.
- Store friands in an airtight container for up to 4 days.