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Cherry and Hazelnut Friands

Cherry and Hazelnut Friands
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Wow! These friands are so substantial in texture and flavour.

Serves 12

Ingredients

  • 1/2 cup (60g) plain flour
  • 11/2 cups (185g) icing sugar, sifted
  • 1 teaspoon ground cinnamon
  • 1 cup (110g) hazelnut or almond meal
  • 180g unsalted butter, melted
  • 6 egg whites, lightly beaten
  • 400g bottled morello cherries, drained, or any other fruit like raspberries and green apples
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Method

  1. Preheat the oven to 170°C (160°C fan forced).
  2. Line a standard 12–hole muffin pan with paper cases or grease a 12-hole friand tin with melted butter.
  3. Combine all the ingredients in a large bowl, except the cherries, and stir with a whisk until there are no lumps.
  4. Distribute the batter into the paper cases or friand tin.
  5. Then poke 4–5 cherries (or whatever fruit you’ve chosen) into each friand so they are covered by batter.
  6. Bake on the middle shelf for about 15 minutes, or until a skewer inserted in the centre of a friand comes out clean.
  7. If using a friand mould, leave to cool for 5–10 minutes before turning out onto a cooling rack.
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Notes & Tips

If you’d like to add a bit of texture, you may sprinkle some chopped hazelnuts over the top before baking.

Recipe Rating

4

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