Blueberry & lemon friands

Latest comments and suggestions

• SCJ

  20 March 2008

  SCJ commented on this recipe

  Don't be tempted to use frozen blueberries in this recipe as it leaves the mixture too runny and spoils these delicious lttle cakes. For those of you who don't have a very sweet tooth, you could try using only 100g of icing sugar.

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• McMozzie

  08 May 2008

  McMozzie rated and commented on this recipe

  

  Everytime I make this recipe my friends hang around the oven until they are ready! These little gems are incredibly easy to make. I did forgot to put in the butter once and only realised once they were almost cooked but it seemed to make very little difference in texture and taste.... and better on the hips!

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• Ellie+3

  26 May 2008

  Ellie+3 rated and commented on this recipe

  

  I got distracted by my son and missed the bit about melting the butter at the beginning. When I got to the bit about adding the butter I warmed it slightly (not realising it was supposed to be melted) and stirred it in. Although nice I found them a bit too greasy and sweet so I will reduce the sugar and butter slightly next time. I also found the lemon taste overpowered the blueberry taste so I may reduce the amount of lemon rind too. That said, I managed to eat 4 in 2 days and my children happily ate the rest!

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• hstanton

  28 May 2008

  hstanton commented on this recipe

  so YUMMY!! I used up blackberries and blueberries and popped a raspberry in the centre!

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• redaurigny

  22 August 2008

  redaurigny rated and commented on this recipe

  

  I love these! I've made them several times, though they never seem to last long!!!! Easy and quick to make, delicious to eat.

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• montserrat

  30 August 2008

  montserrat rated and commented on this recipe

  

  This was very easy to make. The batter was not soft was mentioned in the recipe but rather quite glue-y. I found the friands too greasy and it took so long to bake than the time given! Mine came out with a crusty top with the middle undercooked. I was so looking forward to trying this but am disappointed with the results. Don't think I'll be making this again. sorry.

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• rose water

  01 September 2008

  rose water rated and commented on this recipe

  

  I love this recipe and so do my friends.I like the fact that it only makes six, just enough for a friend or two have with tea.

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• mzprim

  29 October 2008

  mzprim commented on this recipe

  Hi! If there is 100g butter in recipe for 6 friands doesn't that mean each friand has 17g of sat fat not 9g as stated? I am a little confused about that. I would try to cook them with less sat. fat and sugar otherwise I don't think they can be regarded as 'good food'.

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• jools77

  19 November 2008

  jools77 rated and commented on this recipe

  

  I tried this recipe for the first time yesterday, and I think I may become addicted! After reading the comments - I reduced the butter down to 50g. The friands still had loads of flavour and great texture, so i might try reducing it even further next time. My only problem is that my muffin tin is a little too large. Does anyone know where I can buy a friand tin?!

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• Nona

  19 December 2008

  Nona rated and commented on this recipe

  

  Have to agree with Montserrat. Mine stuck to the tin, so that top and bottom parted company. Two teenage boy testers weren't impressed either. However they made a lovely pudding with custard and were eaten in two days. Iit was great to find a recipe that used 3 egg whites.

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• jvcg

  23 February 2009

  jvcg rated and commented on this recipe

  

  Good to find a recipe that uses up egg whites. I cooked mine longer than the recipe instructs but they were still a bit soggy. I will try using less butter next time too. They're much lighter than a muffin. I also didn't notice about melting the butter so mine wasn't entirely cool when poured into the batter - I'm not sure if this made a difference. I also wondered if I should fold in the egg whites or just mix it in - does anyone know?

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• janet

  04 July 2009

  janet rated and commented on this recipe

  

  This recipe was my first introduction to friands which here in Australia are 'worshipped'. I have since, using local recipes, made them using ground hazelnuts with coffee beans, delicious and raspberies with alomds and vanilla. There are a myriad of recipes here for these little gems and I would encourage everyone to try them. The only down side is that I then go on on to make homemade ice cream with the yolks!!!

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• JustJaki

  08 August 2009

  JustJaki rated and commented on this recipe

  

  I made these yesterday and they were light, airy & delicious! My husband, who is the cake king, said they were better than muffins, fantastic!! I made them exactly to the recipe but they did need 5 minutes extra cooking in my oven, YUMMY!!!

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• JustJaki

  08 August 2009

  JustJaki commented on this recipe

  P.S. Sorry forgot to say that I used muffin papers in tins as I don't have friand tins also that they were HUGE!!!

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• Gbobs

  04 January 2010

  Gbobs rated this recipe

  

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• Alexparker

  28 May 2010

  Alexparker rated and commented on this recipe

  

  These were delicious. I made them twice, one I missed out the bitter by mistake and once I remembered it...they were much better without the butter!

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• EilidhR

  03 September 2010

  EilidhR rated and commented on this recipe

  

  I've made these twice and have turned out perfectly both times. I've used the left over egg yolks to make lemon curd and lemon curd ice cream.

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• foodie

  30 January 2011

  foodie commented on this recipe

  I love friands and this recipe has also become one of my favourites to make. very easy and deeeelish to boot! I vary the fruit to use and with raspberries, i just omit the lemon.

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• deb2407

  12 February 2012

  deb2407 rated and commented on this recipe

  

  This is one of the nices cakes i have ever made, it is absolutely delicious and so light it melts in the mouth, and mine looks exactly like the one in the picture. I followed the recipe to the t, the only change i needed to make is an extra 10 minutes cooking time as they weren't done in the middle after the suggested 20 mins... yum, yum I can't wait to make more

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• Jessica Croese

  25 April 2013

  Jessica Croese rated and commented on this recipe

  

  I found these light, airy and delicious! I only used 50g butter (that was all I had left in the fridge), and only had XL eggs, but they were perfect! I also added a dash of vanilla. Yum!

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http://www.bbcgoodfood.com/recipes/2114/

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Ingredients

• 100g unsalted butter , melted and cooled
• 125g icing sugar , plus extra for dusting
• 25g plain flour
• 85g ground almonds
• 3 medium egg whites
• 1 unwaxed lemon , grated rind only
• 85g blueberries

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 40 minutes

Ingredients

• 100g unsalted butter , melted and cooled
• 125g icing sugar , plus extra for dusting
• 25g plain flour
• 85g ground almonds
• 3 medium egg whites
• 1 unwaxed lemon , grated rind only
• 85g blueberries

316 kcalories, protein 5g, carbohydrate 27g, fat 22 g, saturated fat 9g, fibre 1g, sugar 22g, salt 0.09 g

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