I came across Friands in an Australian Women’s weekly cookbook – they are small cakes. I rather like them as they are less guilt inducing than enormous cupcakes with lashings of butttercream. These are popular in Australasia and are often light bakes that involve almond or other ground nuts.
I appreciate the shape and appearance of these may not be too inspiring but they are simply divine. Far nicer in fact than any cake I have recently made.
I added Lemon and Rose essences and coconut to a basic sponge recipe. This elevates the cake to new hights of deliciousness with hints of turkish delight, but stopped from being overly sweet by the tartness of rasberry.
Ingredients (makes 12):
125g Plain flour and 1 teaspoon sodium bicarb and a teaspoon of baking powder
1 egg, beaten
30g Dessicated coconut
1 tablespoon of milk
2 tablespoons rasberries (I used dried but fresh would work equally well)
1 lemon (juice and zest)
5 tablespoons icing sugar
1 teaspoon rosewater
1 teaspoon lemon essence
Heat oven to 200 DegC
Cream the butter and sugar and mix in the beaten egg.
In a separate bowl sift the flour and baking powder/soda. Add the flour and coconut to the wet ingredients
Mix in the coconut and thin the batter with the milk.
Add the Rasberries, half the lemon juice and rose and lemon essence and stir well to combine (add the rasberries at the end, reserve a few to pop into each friand whole)
Portion the batter into a greased friand or cupcake tin and add a whole rasberry to each friand.
Bake for 20 mins or until golden brown
Whilst it is baking, make a lemon glaze with the remaining lemon juice and the icing sugar to a thin consistency and add the grated zest.
Put the baked cakes onto a cooling rack and drizzle with the glaze.
Allow to cool before serving.
I’m entering this into the May #oneingredient challenge that I host alternately with Laura from How to cook good food since the chosen ingredient is Lemon this month.
I am also entering it to Karen from Lavender and Lovage’s Tea time treats for May which has a floral theme