Blueberry Friands

Valentine’s day is around the corner and Sugar and Crumbs called on their band of bloggers to try their newest flavoured icing sugars and try to create something special to celebrate it.  I received some sample bags to play with and as the flavours weren’t what the greeting card companies tell us are traditional (chocolate, strawberry, champagne) I had to get my thinking cap on.  Whilst my favourite colour has to be pink and I am a hopeless girly, romantic sort of lass, I do realise it’s not everyone’s cup of tea so I jumped first at the bag of blueberry flavoured icing sugar and these friands are the result.

Blueberry friands in the making

If you have never made a friand before, perhaps because you don’t have the tin, then I urge you to run to your muffin tin and get baking!  Yes, the oval shaped tins I have are elegant and classical for these French-Australian little bakes (it’s hard to be sure where they originated from) but honestly, just use a muffin pan or even mini loaf tins would work just great.  The only thing to remember is to grease them very well as these little cakes aren’t baked in paper liners and you want to be able to realise them easily once baked.  Friands are classically made with icing sugar rather than caster or granulated so using a flavoured icing sugar is a great way to get extra flavour into them.

Blueberry Friands-4


The flavoured icing sugars Sugar and Crumbs have been pioneering over the last year or so are really very good.  Using them in  meringues, macarons and buttercream toppings is the obvious way forward and they work very well in those (I think a very romantic option for dessert on Valentine’s day would be blueberry meringues made into an Eton mess with fresh berries and whipped cream but I wanted to try and think a little outside the box for this post).  The blueberry one is a subtle berry flavour, quite jammy rather than the essence of blueberry itself.  I always think that blueberries are the actual taste of the colour blue, if such a thing could be true.  This flavoured sugar helps enhance your bake and round out the flavour of the fruit.  So why not share a batch of these sweet treats with your loved ones this Valentine’s Day?  If you need to indulge your penchant for pink, you can always buy a heart shaped balloon to tie to a basket filled with these <3

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Blueberry Friands
Author: Just Jo
Ingredients
  • 250 ml egg whites
  • 250 g blueberry flavoured icing sugar or just plain icing sugar
  • 125 g ground almonds
  • 100 g plain flour
  • ½ tsp lemon extract or zest of half a lemon
  • 160 g butter melted
  • 200 g frozen or fresh blueberries don’t thaw frozen ones
  • *= I use Two Chicks pasteurised egg whites for friands as you need a lot and they are excellent quality. You can substitute 6 large egg whites if you wish. One carton will make two batches of these delicious friands.
Instructions
  1. Grease your friand tin with soft butter and preheat the oven to 180°C.
  2. Whisk together the icing sugar, flour, lemon extract or zest and almonds in a big bowl.
  3. Whisk your egg whites until frothy – you don’t need soft peaks or anything like that.
  4. Fold the eggs into the dry ingredients.
  5. Fold in the melted butter and about ¾ of the berries – ensure the butter is just incorporated before spooning into your prepared tin.
  6. Stud the extra berries on top of your berries, two or three per cake.
  7. Bake for 25-30 minutes until risen, browned and a skewer comes out clean from the centre of a friand, avoiding the berries.
  8. Cool in the tin for 10-15 minutes then remove to sit on a rack to cool. They will be a little more fragile due to the soft fruits compared to other friand recipes on this blog. I use a small flexible plastic knife to ease them out of their moulds.
  9. Note – you may use a muffin pan instead of a friand tin but you’ll probably have more mixture than you need to make twelve.

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By | 2017-07-18T21:36:23+00:00 January 24th, 2015|Categories: Cake, Friands, Home Baking, Sweet Treats|Tags: , , , , , |14 Comments

14 Comments

  1. Thanh @ Eat, Little Bird 24/01/2015 at 15:16 - Reply

    Blueberry flavoured icing sugar? Is there a big difference in taste if you just use normal icing sugar? I have so many eggwhites in the freezer which are crying out to be turned into friands … Thanks for reminding me! I might try these with normal icing sugar as the chances of finding flavoured icing sugar where I live are slim 🙂

    • Jo Blogs 26/01/2015 at 18:51 - Reply

      I don’t think it makes a huge difference Thanh, it’s more a gimmick really, best for cupcake toppings or when you don’t want to use chunks of fruit. It’s just that I’m over cupcakes and wanted to use it in a different way :). Use the ordinary stuff and report back! Lovely to see you 😀

  2. Chef Amy at Remke Markets 24/01/2015 at 15:32 - Reply

    Jo I love the oval muffin tin and these muffins look just delicious!!! 🙂

  3. June Burns 24/01/2015 at 16:55 - Reply

    Such cute little cakes! What an interesting pan 🙂

  4. thepaddingtonfoodie 24/01/2015 at 22:02 - Reply

    How gorgeous do these look! I learn’t something new today. As a true blue Aussie through and through I always thought toe tres chic and French; an upscaled version of a financier. I’ve baked and eaten dozens in my time. Oh the memories…they were incredibly popular in the nineties and early noughties – the cupcake of their time. Perhaps it’s time to dust off my friand tins again.

    • Jo Blogs 25/01/2015 at 08:03 - Reply

      It’s crazy how they haven’t taken off here in the UK – I reckon it’s because you will have an easier time sourcing hen’s teeth than the friand tins! They are so fabulous though, I’m going to keep on blogging them to promote them to UK readers lol 😉

      • thepaddingtonfoodie 25/01/2015 at 08:32 - Reply

        Its a bit like hunting for canele tins over here…no where to be found for love nor money. I agree friands are fabulous. Madeleines have started to put in an appearance over here.

  5. Maureen Irvine 24/01/2015 at 22:08 - Reply

    Ooh these just sound so lovely! I adore blueberries and these little cakes would be a delicious way of using them.

    • Jo Blogs 25/01/2015 at 08:03 - Reply

      I always have blueberries and raspberries in the freezer for this sort of thing 🙂

  6. Karly 12/11/2015 at 13:26 - Reply

    Gorgeous – love the shape of these!

    • Just Jo 12/11/2015 at 13:37 - Reply

      thank you Karly! I really love the shape of friands too – so elegant 🙂

  7. Cat 11/08/2017 at 15:03 - Reply

    This was the first friand recipe I had tried and oh my goodness, what a fantastic recipe to be my first! They were incredibly delicious, thank you for a great recipe x

    • Just Jo 11/08/2017 at 16:18 - Reply

      You’re very welcome Cat. It’s been too long since I made some friands, your comment is making me feel I should make some this weekend!

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