Wednesday, January 20, 2010

Cherry friands

Cherry friands / Friands de cereja

I am so disappointed: I used to watch Bill Granger’s videos on You Tube but they are all gone now. :(
At least that reminded me of how little I’d been using his books – this recipe comes from Simply Bill

I thought of my blogger friend Tatiane while baking these friands: like me, she’s mad for ice cream and is always searching for new ways to use her stash of egg whites – Tati, I hope you like these!

Cherry friands / Friands de cereja

Cherry friands
from Simply Bill

1 1/3 cups (134g) ground almonds
1 ½ cups + 1 tablespoon (218g) icing sugar, sifted, plus extra for dusting
½ cup + 1 ½ tablespoons (85g) all purpose flour, sifted
8 egg whites
2/3 cup (150g) unsalted butter, melted and cooled
210g cherries

Preheat the oven to 180°C/350°F. Grease and flour a nonstick 12-hole friand pan*.
Mix together the ground almonds, icing sugar and flour. Stir in the egg whites until just combined. Stir in the melted butter.
Pour the batter in the pans. Pit the cherries and cut in half. Arrange a few cherry halves on top of each friand.
Bake for 25-30 minutes or until golden - the friands should spring back when touched. Remove from the oven and leave in the pan for 5 minutes before turning out onto a wire rack to cool.
Dust with icing sugar and store in an airtight container.

* I halved the recipe, used 1/3 cup (80ml) capacity muffin pans and got 8 friands

Makes 12


Manggy said...

Oh, I know... I should, because I'm one of those who supplied English cooking vids before Youtube scolded me! Heh heh.
They look so nicely rich, Patricia, and there's not even a yolk in sight! :)

Rachael said...

Those look unbelievably good. I assume they were, hah. I wish I had one right this second.

Marysol said...

Patricia, they look lovely, and I'll bet they taste just as delicious!

There are no fresh cherries to be had in January, around these parts, but I'm saving the recipe for when they make their debut.

Lucy said...

I keep on meaning to make friands but never seem to get around to it. These look gorgeous - just the thing to get myself in gear!

Gattina Cheung said...

these cakes look way too lovely and adorable, almost too pretty to eat. Happy belated New Year Pat!

Juliana said...

Great looking cakes...and like the idea of using egg whites, which sometimes I get stuck with lots of them :-)

Kurdistan said...

im a big lover for cherry going to try this recipe

poppyseed said...

Those are pretty. I love cherries.

ChichaJo said...

Belated new years greetings Patricia! The friands look delicious! Cherries are really a treat over here as they are quite pricey...but I'd love to make them into these delicate things :)

The Cooking Ninja said...

Cool! Just when I was wondering what to do with many egg whites sitting in my fridge. Thanks for the recipe. They look smashing good. :)

Anna said...

Patricia I love your site, everything is so pretty and look so delicious.

Barbara said...

Those are adorable little cherry cupcakes, Patricia! Light, pretty and feminine. Your photo is so well designed- I love the wire rack (mine is ordinary and square :( ) and the cherries in the background.

Carolyn Jung said...

These are so delicate looking. I wish it was cherry season here so I could try my hand at making these. Oh well, I guess I'll just have to be patient a few more months till spring arrives.

Katie said...

Beautiful. You can't beat cherry and almonds together. Great way to use up egg whites

How To Eat A Cupcake said...

Mmm i LOVE cherries, and these look so beautiful and delicious!

Patricia Scarpin said...

Mark, too bad that happened... :(
Thank you, my dear friend!

Rachael, thank you! They were a hit around here. :)

Marysol, thank you! I have been freezing some cherries for the months to come. ;)

Lucy, they are so simple and the texture is really good. Hope you try them sometime!

Gattina, Happy New Year, darling!

Juliana, thank you for stopping by!

Kurdistan, hope you like it.

Poppyseed, thank you!

Joey, my dear, happy new year! They are expensive here, too, but it's worth splurging on them a bit once in a while. :)

Cooking Ninja, thank you! Hope you give these a try!

Anna, thank you - I feel the same way about yours! Thank you!

Barbara, thank you! You are right, they do have a feminine feel. The wire rack was a gift from a lovely friend.

Carolyn, thank you! I hope you like these once you get hold of cherries!

Katie, thank you! I agree with you - actually, I think cherries are great with just about anything! :)

How to eat cupcake, thank you! I love cherries, too - yum!

tasteofbeirut said...

Excellent recipe, thank you for the idea!

Kana said...

Patricia - I have been looking for a nice friand recipe, now it looks like I have found it. I was under the impression that I needed yet another special mold to make this. Thanks to you now I know that a muffin tin will do just fine.

Jane said...

Hi Patricia-- The photos in this post, as in all of your posts, are just beautiful. I love the first photo at the top. It's such a pleasure to look at your work. I don't know which is better, your baking or your photography! Luckily, there's no need to choose.

:) Jane

Cynthia said...

Teatime is calling

Patricia Scarpin said...

Taste of Beirut, thank you!

Maya, the muffin pan works fine - mine is silicone, so it's pretty easy to get the friands out. :)

Jane, you are always so kind - thank you, sweetie!

Cynthia, help yourself! ;)

Kitchen Butterfly said...

They look so so good. A perfect alternative to macarons....using the same ingredients and half the fuss and will power! I'm making them tomorrow, with a variety of berries. I'm actually super excited!

Patricia Scarpin said...

Hi, there!
Thank you for stopping by!
I hope you like the recipes - and the idea of using a variety of berries sounds wonderful to me!

Sarah Chung said...

Hello, I made these today and my family loved them. Thanks for posting!

Patricia Scarpin said...

Hi, Sarah!
That is great news! I'm so glad to hear you liked the recipe - thank YOU for letting me know!

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