Baking: Friands - Lemon Curd and Raspberry and White Chocolate

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!

 

Base Recipe

• 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

 

 

Method

 

• 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?