We all know I’m not much of a baker but I am learning and trying out new recipes. I don’t eat baked goods very often so when the urge hits to bake something I know I have my guinea pigs at work to test on. The boys never let me down!
I have owned friand pans for awhile and use them to bake mini meatloaves but this weekend it was time to actually make a friand.
I found an easy lemon curd friand recipe in an Australian Woman's Weekly cookbook and seeing as I have a huge jar of lemon curd in the fridge to use up it was a no brainer. Using the base recipe I also decided to be 'daring' and do a raspberry and white chocolate friand too.
I could not believe how easy the recipe is and I am really happy with the results (and seeing how the friands disappeared as soon as I came into the office I think the boys agreed!). I am quite proud that I didn't burn them!
- 6 egg whites
- 1 cup of almond meal
- 1 ½ cups of icing sugar, sifted
- 1 cup of plain flour, sifted
- 185g melted butter
- Lemon curd
- 1/2 Frozen raspberries
- White chocolate chips
- Preheat oven at 200 (180 for a fan forced oven)
- Sift dry ingredients into bowl
- Whisk egg whites until just combined
- Add to dry ingredients
- Add melted butter
- Grease friend pan
- Pour into pan
*For the lemon curd friands - bake in the oven for 10 minutes then glaze the top of each friend with 1 teaspoon of lemon curd and bake for a further 10 minutes.
*For the raspberry and white chocolate friands – place 3-4 frozen raspberries into the recipe mix and a few white chocolate pieces push them into the mix. Bake in the oven for 20 minutes.
- Take out of the oven and let cool in the pan for 5 minutes before turning them out onto a rack to cool complete.
- Dust with icing sugar (which I forgot to do).
These were incredibly moist and full of flavour. The lemon curd ones seemed to ‘caramelise’ and became a bit toffee like on top. They were tart and delicious.
The raspberry and white chocolate one was sweet and crumbly.
These were a hit and so easy to whip up I will be certainly adding them to my repertoire! Perhaps I will become a baker eventually?