Ginger Friands

When a friend asked if she could come stay for the weekend to visit me and the city in which she went to university, of course I said a big fat yes! Instantly my brain started ticking over as to what I could bake for her knowing she has a sweet tooth and a love of all things ginger. This is what I came up with.

img_3436
It didn’t take me long to settle on the idea of a ginger friand, knowing how in our foodie group, we have an early warning system for when anyone posts a recipe with ginger in, we’ve collectively taken to tagging her in as a matter of course! Friands may be a refined muffin by another name but the elegance of their appearance is as delightful as their taste. They make a great gift and I seem to bake them most often when we have company over.

dsc_0682

As they are on the sweet end of the spectrum, I like to include something with a little tang, a soupçon of sour or a bite of bitter (like cocoa) to balance the sugary sweetness and here, I chose lemon. Zest in the batter, juice in the icing. I used a little dark brown sugar but not the muscavado type as I know Mandy feels it’s flavour takes away from her beloved ginger. You could substitute stem ginger in place of the crystallised version I use here, weight for weight – you could even have a go at making it yourself using my recipe for it. Plus don’t forget the other friand recipes on my blog – find them here. Right, I’m off to make us some breakfast and then hopefully go have some foodie fun exploring my new home town! Enjoy! x

Print
Ginger Friands
Author: Just Jo
Ingredients
  • 250 ml egg whites*
  • 200 g icing sugar
  • 50 g dark brown soft sugar
  • 125 g ground almonds
  • 100 g plain flour
  • 1 tbsp ground ginger rounded
  • 50 g crystallised ginger finely minced
  • Zest of one lemon
  • 160 g butter melted
For the topping
  • 3/4 cup icing sugar
  • Juice of one lemon
  • 2 tsp stem ginger syrup
Instructions
  1. Grease your friand tin with soft butter and preheat the oven to 180°C.
  2. Whisk together the icing sugar, flour, almonds and ground ginger 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. Add the lemon zest and 2/3 of the crystallised ginger then fold in the butter.
  6. Scoop into your prepared pan and bake for 25 minutes until risen, browned and a skewer comes out clean from the centre of a friand.
  7. Cool in the tin for 5 or 10 minutes then remove to sit on a rack to cool.
  8. Make the topping by mixing the icing sugar and ginger syrup with enough lemon juice to make a thick paste that just about runs off your spoon. Dip each friand into the icing then sit on a rack and immediately sprinkle with the reserved crystallised ginger before it sets.
  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.
Recipe Notes

*= 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.

ginger friands

This post contains affiliate links, meaning I will earn a little commission if you chose to buy items I’ve advertised, helping me to bring you all these recipes for free! Don’t forget to stop by my Amazon Shop too to see what kitchen kit I use everyday.

Like this post? Then why not try these related recipes:

By | 2017-07-18T21:15:03+00:00 June 28th, 2014|Categories: Friands, Home Baking, Sweet Treats|Tags: , , , , , , , , |7 Comments

There are 7 comments

Have you made this recipe? Let me know how you got on in the comments!

Your email address will not be published. Required fields are marked *