As the years go by we find not that people want to eat cake less often (thank goodness) but that our customers don’t so often want enormous slices of cake. So we’re always on the lookout for delicious small individual bursts of cakiness. This British/French crossover which we’ve started making in recent weeks is a cracking example. And they’re gluten free if you use the recommended flour.
A friand is a smart little almond cake, similar to a French Financier but usually with fruit in it. They’re all the rage in artisanal cake shops currently. So these delicious little sticky lemon friands are an enticing cross between a smart French Friand and a crowd pleasing classic British lemon drizzle cake. I now have one every time I’m in All Saints which is not good for my entirely theoretical 5 and 2 regime.
You can miss out the lemon drizzle and stir in a few blueberries or raspberries instead, but for me the sticky lemon version takes all the prizes. You can buy the friand trays from Amazon – search under ‘Friand tray masterclass’.
Save the yolks for hollandaise to serve with asparagus or purple sprouting or for Carbonara or to add to quiche mixtures.
For 12 Friands
- 225g salted butter
- 275g icing sugar
- 60g doves gluten free flour
- 190g ground almonds
- 6 egg whites
- 2 lemons, zest only
- 50g flaked almonds
For the drizzle
- 2 lemons, juice and zest
- 2oog caster sugar
- Generously butter a 12 hole non-stick friand tin.
- Melt butter and set aside to cool
- Zest first lot of lemons into a bowl. Sift icing sugar and flour, add the ground almonds and mix everything together.
- Lightly beat the egg whites in another bowl until you have a floppy foam.
- Tip the egg whites into the dry mix and whisk. Slowly add the butter whisk as you go and until you have a soft batter.
- Divide batter into the tin. Sprinkle the flaked almonds over each cake and bake for about 22-25 mins at 170C fan (190C without fan) until a sharp knife inserted comes out clean.
- While the friands are still warm prick all over with a thin skewer or cocktail stick right down to the tray. Mix together to lemon zest, juice and caster sugar, divide equally and spread over each of the friands
- Leave in tin to cool.