Friands, originating in France, are typically an oval shaped, small cake, made with almond meal, butter, egg whites and powdered (we know it as icing) sugar.
According to Wikipedia, the word Friand means “dainty, or a gourmet who delights in delicate tastes.”
At our cocktail-party style wedding reception, trays and trays of friands were handed out as part of the dessert. I have always had a soft spot for them and would order one over a muffin or large slice of cake any day of the week.
Made well, they should be moist and springy and not too sweet.
A standard Friand recipe will have only a small amount of flour added to the almond meal, so substituting gluten-free plain flour works beautifully in a friand every time.
Black Forest or Cherry Ripe lovers, this recipe is for you. The dark chocolate, coconut and dried sour cherries make this recipe a little different to the standard berry or citrus friand you always find in the shops.
For serious chocoholics, I would add an extra 100 grams of dark chocolate, chopped into small chunks and fold it through with the cherries at the end.
- 100 grams dark chocolate, chopped (plus 100 grams extra if you want chunks through it)
- 175 grams unsalted butter, chopped
- 1 cup almond meal
- 6 egg whites
- 1 cup powdered (icing) sugar
- 1/2 cup desiccated coconut
- 1/2 cup dried sour cherries (dried cranberries would work too if you can't find them)
- 1/2 cup plain flour or gluten-free plain flour
- Preheat oven to 190 degrees celsuis.
- Place butter and 100 grams of chocolate in a heat proof bowl and melt in microwave for 1 minute. Remove, stir, and if needed, put back in microwave in 20 second bursts until all melted. Set aside.
- Lightly whisk egg whites with a hand whisk till it's a little bubbly, then add chocolate mixture and stir till combined.
- Add all other ingredients, except cherries (and extra chocolate if using) and stir till thoroughly combined.
- Lightly fold in cherries.
- Spoon mixture into lightly greased friand tins, filling 3/4 full.
- Bake for 20 minutes, or until risen and it springs back when lightly touched.
- Leave to cool in tin for a few minutes and then turn out onto a wire rack to cool completely.
- These will keep for 3 days in an airtight container.
- After day 1, they are best enjoyed after being slightly refreshed in the microwave for 15 seconds or so.