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MasterClass KCMCHB88 12 Hole Friand Pan with PFOA Free Non Stick, Robust 1 mm Carbon Steel, 35.5 x 26.5 cm , Grey

£14.495£28.99Clearance
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You can take the basic recipe for these friands, omit the raspberries and use it to make all kinds of additional flavourings.

Citrus and poppy seed: Add 2 teaspoons of lemon or orange zest and one tablespoon of poppy seeds to the egg white mixture. Friands are best made and eaten on the same day. Store friands in an airtight container at room temperature for two days. Berries and fruits: Top unbaked friands with fresh fruits or frozen berries (no need to defrost). You can use canned fruit (peaches, pineapple, etc.), well-drained on a paper towel before chopping.Friands were, however, created by a French chef working in Australia in the 1990s, who decided to bake the traditional French financiers in an aspic mould to produce a much larger cake, almost the size of a muffin. And, hence, the friand was born. In France, financiers tend to be plain cakes which derive most of their flavour from the butter in the recipe, which is traditionally melted and browned to produce a nutty flavour.

To make the batter, cut butter into equally small pieces and melt it in the microwave at 20-second increments. Let it cool to room temperature. Butter. Unsalted butter is the best choice here. You can sub for melted coconut oil if you need your friands to be dairy-free. What the Australians call “friands” seems to exist only in Australia, and despiteits growing popularityinternationally, it remains unknown in France. Because in France, they have the “financier”. Comprend?

Method

Flour: The recipe calls for all-purpose flour, the same as plain flour. Don't replace it with cake flour or self-rising flour. All-purpose gluten-free flour.You can use your favourite brand with or without xanthan gum. I like to use either Doves or my Homemade Gluten-Free Flour Blend. You can also use all-purpose plain flour if you don't need these friands to be gluten-free.. Place the egg whites in a medium-sized mixing bowl and whisk lightly until really frothy. You don’t need to whip them into soft peaks as you would for meringues, just break them up a bit.

If you can’t get your hands on a friand mould, don’t fret – a normal muffin tin will work just as well. See below for my tips on using other shapes to make these delicious cakes.

Brands we know and trust

Friands are delicious small almond-based cakes with a chewy crumb popular in Australia and New Zealand. Made with egg whites and flavored with spices, nuts, and chocolate, they come in numerous variations. Jump to: I love to use forced rhubarb in cakes (such as this ever-popular Rhubarb Custard Tea Cake) and I amcompletely addicted to this Rhubarb & Strawberry Crumblewhich I make at least once a week during the forced rhubarb season (hint – it’s delicious eaten cold at breakfast!). How to Make Friands

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