Christmas spiced friands
These light cakes may just be the perfect pudding after an enormous Christmas dinner
Difficulty and servings
Makes 10
Preparation and cooking times
Prep 15 mins
Cook 25 mins
- Heat oven to 200C/180C fan/gas 6. Place the butter in a small saucepan and heat until foaming and browned. Remove from the heat and pour through a sieve, then leave to cool. Discard the white solids, leaving only the melted butter. Grease 10-holes of a friand or muffin tin with a little of the butter. Whisk the egg whites in a large bowl until just frothy. Sift over the flour, spices and icing sugar. Scatter with ground almonds and pour in the cooled butter. Fold into the egg whites and mix until smooth and lump-free. You can chill the friand mix at this stage for 2 days before baking.
- Fill each hole with some of the mix and place the tin or tins on a baking sheet. Bake for 18-20 mins until the friands have risen and are golden and springy to the touch. Remove from the oven and leave to cool for about 5 mins before transferring to a wire rack. Eat slightly warm or completely cool, but the friands are best eaten on the day of baking. Dust with icing sugar before serving with Chestnut fool (see 'Goes well with').
PER SERVING
292 kcalories, protein 5g, carbohydrate 24g, fat 20 g, saturated fat 9g, fibre 1g, sugar 18g, salt 0.1 g
Recipe from Good Food magazine, December 2010.
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http://www.bbcgoodfood.com/recipes/864647/
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Ingredients
- 200g unsalted butter
- 6 egg whites
- 75g plain flour
- 2 tsp ground cinnamon
- pinch grated nutmeg
- pinch ground ginger
- 200g icing sugar , plus extra for dusting
- 140g ground almonds
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An autumnal accompaniment to cakes and puds, this nutty cream goes particularly well with spiced friands
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Difficulty and servings
Makes 10
Preparation and cooking times
Prep 15 mins
Cook 25 mins
Ingredients
- 200g unsalted butter
- 6 egg whites
- 75g plain flour
- 2 tsp ground cinnamon
- pinch grated nutmeg
- pinch ground ginger
- 200g icing sugar , plus extra for dusting
- 140g ground almonds
PER SERVING
292 kcalories, protein 5g, carbohydrate 24g, fat 20 g, saturated fat 9g, fibre 1g, sugar 18g, salt 0.1 g
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30 November 2010
Rob Watson commented on this recipe
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21 December 2011
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23 December 2011
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