Discovering Blueberry and Lemon Friands

For the past few months, one of my go-to recipes (in addition to these brownies) has been Blueberry and Lemon Friands. Friands are light, fluffy little cakes, made with almond flour.

I learned to make them during my trip to Melbourne. They are so quick and easy to put together, that I baked them about 4 times during two weeks.

The recipe I used was from BBC, and I used almond flour from Woolworth’s, and lemon zest from lemons picked from my friends’ trees. I brought a few bags of the almond meal back from Melbourne….

But, I’m happy to report that almond meal can now be found at your local Costco right here in Taipei! I bought a bag during my last trip, and I’ll be merrily baking my way through it in the upcoming months.

These friands were baked in a friand pan, something that I wish I bought back from Melbourne.  Although, I think any small loaf pan should do the trick. The friands are a somewhat dense, yet moist cake. They have just a hint of almond flavor, but I think most of the flavor comes from the tanginess of the blueberry, and the sunniness of the lemon zest.

Blueberry and Lemon Friands 

Ingredients

  • 100g unsalted butter, melted and cooled
  • 125g icing sugar, plus extra for dusting
  • 25g plain flour
  • 85g ground almonds
  • 3 medium egg whites
  • 1 unwaxed lemon, grated rind only
  • 85g blueberries

Directions 

  1. Preheat the oven to fan 180C. Generously butter six non-stick friand or muffin tins. Melt the butter and set aside to cool.
  2. Sift the icing sugar and flour into a bowl. Add the almonds and mix everything between your fingers.
  3. Whisk the egg whites in another bowl until they form a light, floppy foam. Make a well in the centre of the dry ingredients, tip in the egg whites and lemon rind, then lightly stir in the butter to form a soft batter.
  4. Divide the batter among the tins, a large serving spoon is perfect for this job. Sprinkle a handful of blueberries over each cake and bake for 15-20 minutes until just firm to the touch and golden brown.
  5. Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.

Recipe source

This was not a sponsored post. I paid for all items shown here, and all experiences and opinions expressed are my own. 

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