• Categories

Blueberry Friands

Pinterest
Pinterest
Facebook
Facebook
GOOGLE
GOOGLE
https://www.taniaskitchen.co.nz/gluten-free-blueberry-lemon-curd-friands/

 

Blueberry Friands

Originally published, Aug-2015, then updated by Tania, June-2018)

 

The word Friand (which means ‘tasty thing’ in French) does not, in France refer to a small almond tea cake. I think Friands are an Australasian version of French, Financiers, which use the same base ingredients, ground almonds and egg whites but are made with browned butter and are a different shape, rectangles, similar to small gold bars.

All my Friand recipes are also made with ground almonds as well as rice flour so are gluten free and make either 9 oval, shaped Friands or if you like, you can use a standard-sized muffin tin and get 12 smaller ones.

If you haven’t had the pleasure of eating a Friand before, they are slightly crispy on the outside and are perfectly light and fluffy on the inside. These have blueberries and sliced almonds on top and can be flavoured with lemon zest or vanilla.

Now, if you’re a regular visitor to my website and are wondering why my photography skills have suddenly improved, it’s because I didn’t take any of these pics! A few weeks ago I had a personal branding shoot by Rachel at Focus Personal Branding Photography and she took a heap of photos of me making these Friands. They are so good that I’ve replaced all my photos in this recipe with hers, …clever of me huh?! Seriously, she’s very talented and if you’d like to know how important personal branding is and how it can help you grow your business, check out her website. 🙂

 

INGREDIENTS

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
½ cup / 60 g fresh or frozen raspberries (approx)
3 tablespoons / 25 g sliced almonds

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

Optional –

  • 1 teaspoon vanilla bean paste, vanilla extract or the seeds scraped from a 10 cm / 4′ vanilla bean
  • 1 tablespoon lemon zest (from 1 small or ½ medium-sized lemon)
  • To Decorate – lemon curd & some mint or angelica sprigs

 

Makes 9 or 12

 

STEP BY STEP

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

First, in a small saucepan, over a low heat, melt the butter. Leave it in the saucepan and set it aside for now.

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.

If you are using lemon zest, zest the lemon now and leave it aside.

Next, separate the eggs.

Blueberry Friands

Place the whites into a medium-sized bowl and…

Blueberry Friands

…keep the yolks to make some hollandaise or anglaise. 🙂

Blueberry Friands

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 and when they are baking they will spread outwards in the tin rather than rise up and will be impossible to get out of the tin…..not trying to scare you, just want to spare you from making my mistakes. 🙂

Blueberry Friands

After breaking up the whites, add the icing sugar, ground almonds and rice flour (also, if using either the lemon zest or vanilla) to the egg-whites….don’t mix it together just yet though!

Blueberry Friands

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

Blueberry Friands

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

Blueberry Friands

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

Blueberry Friands

If you like (it’s a little less messy and quicker), pour the batter into a pouring jug and…

Blueberry Friands

…then fill the tin, nearly to the tops.

Blueberry Friands

Check that they all have the same amount of batter in them and if not, take some batter from the fuller ones and add it to the lesser ones. 

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

Blueberry Friands

Working quickly (because they need to get into that oven) place the blueberries over the tops and…

Blueberry Friands

…sprinkle the sliced almonds over too.

Blueberry 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. Also, a sharp knife or skewer inserted into the centres should come out clean and dry.

Blueberry Friands

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

Blueberry Friands

Check the Friands haven’t stuck in the tin. If so, loosen them with a knife and then remove them and place them on a cooling rack or

Blueberry Friands

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

Blueberry Friands

Make them look prettier with a good dusting of icing sugar.

Blueberry Friands

I like piping or placing a small spoonful of lemon curd on top of mine and…

Blueberry Friands

…then finishing them off with some small sprigs of angelica or mint.

Blueberry Friands

These pretty little cakes are perfect for morning or afternoon tea, especially high tea as they are a tea cake after all!

They’re lovely served with a little bit of natural yoghurt or whipped cream. 🙂

Blueberry Friands

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

 

Related Posts

  • Apple & Blueberry, Oaty Crumble
    Apple & Blueberry, Oaty Crumble

 

Blueberry Friands

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 9 or 12

Blueberry Friands

Beautifully textured lemon or vanilla flavoured blueberry Friands made with ground almonds & rice flour & topped with sliced almonds

Ingredients

  • 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
  • ½ cup / 60 g fresh or frozen raspberries (approx)
  • 3 tablespoons / 25 g sliced almonds
  • Icing sugar (powdered/confectioner's sugar) to dust
  • Optional -
  • 1 teaspoon vanilla bean paste, vanilla extract or the seeds scraped from a 10 cm / 4' vanilla bean
  • 1 tablespoon lemon zest (from 1 small or ½ medium-sized lemon)
  • To Decorate - lemon curd & some mint or angelica sprigs

Instructions

  1. For this recipe, you will need a 12 hole standard-sized muffin tin or a Friand tin (it will make 9).
  2. In a small saucepan, over a low heat, melt the butter. Leave it in the saucepan and set aside.
  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. If you are using lemon zest, zest the lemon now and leave it aside.
  5. Separate the eggs, placing the whites into a medium-sized bowl.
  6. Lightly whisk the egg whites until they are just frothy (just break them up, this shouldn't take longer than 30 seconds).
  7. Add the icing sugar, ground almonds and the rice flour (also, if using either, the lemon zest or vanilla) to the egg-whites.
  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. Pour the batter into a pouring jug then fill the tin, nearly to the tops. Check that they all have the same amount of batter in them and if not, take some batter from the fuller ones and add it to the lesser ones.
  11. Working quickly, place the blueberries all over the tops and then sprinkle the sliced almonds over too.
  12. Place them in the oven and bake 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. Also, a sharp knife or skewer inserted into the centres should come out clean and dry.
  13. Leave them in the tin for 10 minutes (if they have overflowed, trim them with a knife).
  14. Check the Friands haven’t stuck in the tin, if so, loosen them with a knife. Then remove them and place them on a cooling rack (or carefully flip the whole tin over onto a cooling rack and then turn them upright).
  15. Dust the tops with icing sugar.
  16. Optional - Pipe or place a small spoonful of lemon curd on top of each Friand and finish them off with some small sprigs of angelica or mint.
  17. Serve as is or with natural yoghurt or whipped cream.
  18. 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.

Pinterest
Pinterest
Facebook
Facebook
GOOGLE
GOOGLE
https://www.taniaskitchen.co.nz/gluten-free-blueberry-lemon-curd-friands/

2 Comments:

  1. Yum! They look absolutely divine! I love using almond flour in place of wheat flour – the flavour it adds is beautiful!!

    • Hi Bronnie, I agree! The almond gives them such a lovely texture, flavour & a slightly crispy crust. What do you like to bake with the flour?

Leave a Reply

Your email address will not be published. Required fields are marked *