Wow! These friands are so substantial in texture and flavour.
Preheat the oven to 170°C (160°C fan forced).
Line a standard 12–hole muffin pan with paper cases or grease a 12-hole friand tin with melted butter.
Combine all the ingredients in a large bowl, except the cherries, and stir with a whisk until there are no lumps.
Distribute the batter into the paper cases or friand tin.
Then poke 4–5 cherries (or whatever fruit you’ve chosen) into each friand so they are covered by batter.
Bake on the middle shelf for about 15 minutes, or until a skewer inserted in the centre of a friand comes out clean.
If using a friand mould, leave to cool for 5–10 minutes before turning out onto a cooling rack.
If you’d like to add a bit of texture, you may sprinkle some chopped hazelnuts over the top before baking.
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