Or, “the poor little friand that stood alone”. Because the friand on the photo was the only one I could remove from the pans – all the other 6 got stuck! :(
I’d just received the book by mail and quickly looked for a recipe calling for spices (because of this month’s Sugar High Friday). I’d been meaning to try friands for ages and thought I’d found a great excuse for that (as if I needed an excuse to bake...) :D
My brand new small brioche pans seemed perfect to prepare such precious treats. Too bad it didn’t turn out as I had planned. I did butter them beyond generously, but...
These friands tasted amazing and were tender. I wish I’d gone the simple way and used my muffin pan.
This is my entry for this Sugar High Friday, a sweet and delicious event created by Jennifer and this month hosted by the talented and lovely Anita, who has become a book author!
White chocolate and pecan spice friands
from Little Cafe Cakes
100g unsalted butter, room temperature
100g white chocolate, chopped
1 cup ground pecans
6 egg whites, lightly beaten
1 ½ cups (210g) icing sugar
½ cup (70g) all purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground allspice
Preheat the oven to 190ºC. Grease well – very, very well – 10 individual cake or muffin pans.
Place butter and white chocolate together in a bowl and microwave on medium for 1-2 minutes, mixing in 30 second intervals, or use a double-boiler – you want the ingredients to melt, but do not let the butter burn.
Place all the ingredients in a large mixing bowl and stir until just combined.
Spoon mixture into prepared pans; they should be just over ½ full. Bake for 25 minutes.
Let stand in pans for 5 minutes before turning out onto a cooling rack.
Makes 10 – I halved the recipe and still got 7