One of the best things about friands, is that once you have the basic recipe, you can adapt it to suit any season, any type of fruit and any type of spice. In this version I combined two of my favourites, figs and cardamom. I still maintain that this is the perfect size cake because it is big enough to hit the spot but small enough to make you feel that you haven’t overindulged, unless of course, you have more than one which is easily done as they are so delicious.
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
1 teaspoon ground cardamom
4 figs (Cut in half and then each half into thirds)
- 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 and cardamom. 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 figs 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.