Plum and Almond Friands

 

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Friands are small French cakes which apparently are hugely popular in Australia. I get really excited when I make things which are so easy, look really impressive and taste delicious. I can’t wait to tell everyone! These cakes are divine and so quick to make, they can be on the table within the hour and eaten even faster! I’m really trying hard not to be greedy, but with such temptation, it’s very difficult! I think the plum on the top of the cake makes a great transition into autumn. It has a lovely tang in contrast to the sweetness of the cake. I also think these would make a great present, I mean who wouldn’t be thrilled to receive a box of these?

Ingredients

(From: Waitrose Summer Harvest 2015)

Makes 12

125g unsalted butter, plus extra for greasing

50g plain flour

115g icing sugar

75g ground almonds

4 medium egg whites

1/2 teaspoon almond extract

3 large plums, stoned and cut into thick wedges

Icing sugar for dusting

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Directions

  • Preheat oven to 200°C/180°C fan/ gas Mark 6.
  • Grease a 12-hole muffin tin with a little butter, then line the bases with circles of baking parchment.
  • Melt the butter.
  • Sift the flour and icing sugar into a bowl and add the ground almonds. Whisk the egg whites until soft peaks form. Stir the almond extract and melted butter into the flour mixture and mix to combine.
  • Using a large metal spoon, fold a quarter of the egg whites into the flour and butter mixture to lighten it, then fold in the remainder until it is just combined.
  • Divide the mixture into the holes in the tins. Arrange the plums on the top and bake for 15-18 minutes. Leave in the tin for 5 minutes, then loosen the edges with a knife and transfer to a wire rack to cool.
  • Serve lightly dusted with icing sugar.

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