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Wednesday 25 June 2014

Cherry Friands

When I woke up this morning, cooling air was blowing into the window and dark cloud was blanketing the sky. I was so happy and hoping that it will give a good downpour later.  But it didn't and the sun coming out and the dark cloud slowly disappeared.  OH NOOOOOOO..... another hot day coming!  The temperature for the past weeks already shooting up to 36C-37C!

I wasn't really in the mood to bake and cook nowadays when the weather is scorching hot.  But since this morning the cooling breeze blowing in, so thinking of making a small batch of cakes to indulge in.

Cherry Friands
Recipe adapted from  Cath of Confessions Of A Glutton with changes from raspberry to cherry
Original Recipe from What Katie Ate

5 egg-whites (abt 150g or slightly more)
150g unsalted butter, melted and cooled
90g ground almond meal
185g icing sugar, sifted, plus extra for dusting (do adjust to your sweetness taste)
50g plain flour, sifted
12 cherries, pitted and sliced

Preheat oven to 180 degrees. Lightly grease the holes of a non-stick friand pan.
Whisk the egg whites for a few seconds just to lightly combine until frothy. There’s no need to whip them into peaks.
Add the butter, ground almonds, icing sugar and flour and beat lightly to combine well.

Pour into the prepared pan, filling each hole two-thirds full. Don’t worry too much about smoothing the tops.

Place the sliced cherries on top of each friand and bake for 25-30 minutes or until a skewer inserted into the centre of one comes out clean.
Cool and dust the friands with icing sugar and serve warm.

If you have egg whites still storing in your freezer, do give this a try.  It is sooooooo delicious!
I have used the muffin pan instead of friands pan; not going to invest another mould as it is more or less the same.

You can always substitute it with raspberries which the original recipe used, or with strawberries or blueberries.