Friday, 15 April 2016

Orange Friands

Having made friands a couple of times recently, and enjoyed them very much I thought I would try a different flavour.  I decided upon orange, and guessed that the zest of three oranges would be enough to give a good flavour.

Friands are very easy to make, and taste so good , being moist and almondy and then with the addition of whatever flavouring may have been used.

From start to finish these wonderful cakes can be ready in an hour, or less.  Although I used a friand tin to make mine a muffin tin would work just as well,

Mine turned out very well, and the orange flavour came through perfectly, so give these a try and you will most definitely not be disappointed.  The mixture makes 10 cakes if you fill to just below the top.  12 could easily be achieved by not filling quite so much.

Orange Friands
UPDATE:
Kyptus and Michelle, from Prague, made these delicious friands yesterday and sent me the following photo.  I must say they look very good indeed and it has been reported that they taste fantastic, and will not survive much beyond breakfast time this morning.
Kyptus and Michelle's Orange Friands, using a muffin tin

                                          Orange Friands - Video
Ingredients:
  • 150g ground almonds
  • 225g icing sugar
  • 50g plain flour
  • 1 tsp vanilla extract
  • 185g melted butter
  • 6 egg medium egg whites(would be large in USA
  • Zest of 3 oranges, finely grated.
Method:
  1. Preheat the oven to 200C/180C Fan/400F
  2. Grease a friand pan, or a muffin pan.
  3. In a large bowl place the ground almonds and sift in the icing sugar and plain flour.
  4. Stir the bowl to mix all the dry ingredients.
  5. Add the orange zest and mix to spread evenly in the dry ingredients.
  6. In a separate bowl, whisk the egg whites until frothy, but not soft peaks.
  7. Make a well in the dry ingredients and pour in the vanilla extract and egg whites.
  8. Stir in until combined into a thick batter.
  9. Add the cooled, melted butter and stir in until fully combined.
  10. The batter will now be of a runny consistency.
  11. Divide into the friand/muffin pan evenly.
  12. Bake in the oven for 20 to 22 minutes, until a skewer poked into the centre comes out clean.
  13. Remove from the oven and allow to cool for a few minutes before removing from the pan to cool completely.



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