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Feijoa & Vanilla Friands

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Feijoa & Vanilla Friands

Here’s my last feijoa recipe for the season using the last few feijoas from our tree.

They are vanilla flavoured Friands with pieces of feijoa and sliced almonds on top and are light and tender inside…Just as these fabulous little French tea cakes should be!…and if you weren’t aware, as they are made with egg whites, ground almonds and rice flour, they are also gluten-free!

 

INGREDIENTS

2 medium-sized feijoas
250 g butter
8 medium-sized eggs (at room temperature & you will only need the whites)
2 cups / 300 g icing sugar (powdered/confectioner’s sugar)
1 1/3 cups / 135 g ground almonds
2/3 cup / 110 g rice flour
1 teaspoon vanilla bean paste or vanilla extract or the seeds scraped from a 10 cm / 4′ vanilla bean
3 tablespoons / 25 g sliced almonds

Icing sugar (powdered/confectioner’s sugar) to dust

 

Makes 9 or 12

 

Notes

 

STEP BY STEP

For this recipe, you will need a 12 hole standard-sized muffin tin or a 9 hole Friand tin (oval holes). 

First, in a small saucepan, over a low heat, melt the butter. Leaving it in the saucepan, set it aside.

Spiced, Feijoa & Pear Muffins

Next, preheat the oven to 150°C / 300°F fan/convection oven or 170°C / 325°conventional oven, on bake, with a rack situated in the centre of the oven.

Peel the feijoas and then cut them into ½ cm / just under ¼” rounds.

Feijoa & Vanilla Friands

Then, cut the feijoa slices in quarters.

Feijoa & Vanilla Friands

Next, separate the eggs, placing the whites into a medium-sized bowl.

Lightly whisk the egg whites until they are just frothy.

  • What you are doing here is just breaking them up (this shouldn’t take longer than 30 seconds). If you over whisk them, your Friands will end up with a chewy, meringue texture. They won’t rise when baking, rather spread outwards and stick to the tin, making them impossible to get out (not trying to scare you, just want to spare you from making my mistakes).

Feijoa & Vanilla Friands

After breaking up the whites, add the icing sugar, ground almonds, rice flour and vanilla to the egg-whites….don’t mix it just yet!

Start whisking it all together whilst pouring in the ‘still warm’ melted butter and…

Feijoa & Vanilla Friands

…continue whisking until the batter is smooth and lump-free.

Feijoa & Vanilla Friands

Then liberally spray the tin with non-stick cooking spray (including the top) and…

Feijoa & Vanilla Friands

…then either spoon the batter evenly into the holes or transfer it into a jug and pour it in.

  • As you can see they are quite full but that’s okay, they tend to rise straight up and not so much outwards.

Feijoa & Vanilla Friands

Working quickly (because they need to get into that oven) place the pieces of feijoa all over the tops and…

Feijoa & Vanilla Friands

…sprinkle the sliced almonds over too.

Feijoa & Vanilla Friands

Place them in the oven and bake them for 30 minutes standard-size or 35 minutes, oval, Friand size or until they are golden brown and the centres spring back when you gently push them in. Also, a sharp knife or skewer inserted into the centres should come out clean and dry.

Leave them in the tin for 10 minutes (if they have overflowed a bit trim them with a knife).

Feijoa & Vanilla Friands

Check that the Friands aren’t stuck (if so, loosen them with a knife) then remove them and place them on a cooling rack or

Feijoa & Vanilla Friands

…if you are feeling brave, carefully flip the whole tin over onto a cooling rack and then turn them upright.

Feijoa & Vanilla Friands

If you like, you can make them look pretty with a dusting of icing sugar.

Feijoa & Vanilla Friands

They are perfect for morning or afternoon tea, especially High Tea as they are a tea cake after all!

Lovely served with a little natural yoghurt or whipped cream. 🙂

Feijoa & Vanilla Friands

Keepin’ em fresh – Keep in an airtight container in the pantry up to 4 days. After the first day, to freshen them up a little, warm each one in the microwave for 20 seconds.

 

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Feijoa & Vanilla Friands

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 9 or 12

Feijoa & Vanilla Friands

Beautifully textured vanilla flavoured Friands made with ground almonds & rice flour & topped with feijoas & sliced almonds

Ingredients

  • 2 medium-sized feijoas
  • 250 g butter
  • 8 medium-sized eggs (at room temperature & you will only need the whites)
  • 2 cups / 300 g icing sugar (powdered/confectioner's sugar)
  • 1 1/3 cups / 135 g ground almonds
  • 2/3 cup / 110 g rice flour
  • 1 teaspoon vanilla bean paste or vanilla extract or the seeds scraped from a 10 cm / 4' vanilla bean
  • 3 tablespoons / 25 g sliced almonds
  • Icing sugar (powdered/confectioner's sugar) to dust

Instructions

  1. For this recipe, you will need a 12 hole standard-sized muffin tin or a 9 hole Friand tin (oval holes).
  2. In a small saucepan, over a low heat, melt the butter. Set aside in the saucepan.
  3. Preheat the oven to 150°C / 300°F fan/convection oven or 170°C / 325°F conventional oven, on bake, with a rack situated in the centre of the oven.
  4. Peel the feijoas and cut them into ½ cm / just under ¼" rounds. Then cut the slices into quarters.
  5. Separate the eggs, placing the whites into a medium-sized bowl.
  6. Lightly whisk the egg-whites until they are just frothy (just to break them up, this shouldn't take longer than 30 seconds).
  7. Add the icing sugar, ground almonds, rice flour and vanilla to the egg-whites (don't start mixing yet).
  8. Start whisking it all together whilst pouring in the 'still warm' melted butter. Continue whisking until the batter is smooth and lump-free.
  9. Liberally spray the tin with non-stick cooking spray (including the top).
  10. Either spoon the batter evenly into the holes or transfer it into a jug and pour it in.
  11. Working quickly, place the pieces of feijoa all over the tops and then sprinkle with sliced almonds.
  12. Bake them for 30 minutes, standard-size or 35 minutes, oval, Friand size or until they are golden brown and the centres spring back when you gently push them in. Also, a little sharp knife or skewer inserted into the centres should come out clean and dry.
  13. Leave them in the tin for 10 minutes before turning them out (if they have overflowed a bit trim them with a knife first).
  14. Check that they aren't stuck first (if so, run a knife around them) and either remove them individually or carefully flip the whole tin over onto a cooling rack and then turn them upright.
  15. If you like, you can make them look pretty with a dusting of icing sugar.
  16. They are lovely served warm with a little natural yoghurt or whipped cream.
  17. Keep in an airtight container in the pantry for up to 4 days (to freshen them up a little, warm each one in the microwave for 20 seconds).

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