Christmas crumble friands

Christmas crumble friands

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(2 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Makes 12
A little like muffin, but with a light, almond middle and a chewy top - full of festive flavours like nuts, cinnamon and cardamom

Nutrition and extra info

  • Freezable

Nutrition: per friand

  • kcal304
  • fat19g
  • saturates8g
  • carbs27g
  • sugars20g
  • fibre1g
  • protein5g
  • salt0.2g
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Ingredients

    For the crumble top

    • 2 tbsp butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 50g plain flour
    • small handful flaked almonds
    • 2 tbsp demerara sugar
    • ½ tsp ground cinnamon
    • seeds from 5 cardamom pods, finely ground

    For the batter

    • 140g unsalted butter, plus extra for greasing
    • 50g plain flour
    • 140g ground almonds
    • 175g icing sugar, sifted, plus extra to dust (optional)
    • ¼ tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • ¼ tsp salt
    • ½ tsp ground cinnamon
    • 2 tangy eating apples, ideally red-skinned
      Apples

      Apple

      ap-pel

      Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

    • 4 large egg whites

    Method

    1. Heat oven to 190C/170C fan/gas 5. Make the crumble top first. Rub the butter and flour together until they look like rough breadcrumbs. Stir in the almonds, demerara sugar, cinnamon and a pinch of the cardamom, saving the rest for the friand batter.

    2. Melt the butter, then let it cool for 5 mins. Meanwhile, generously grease the wells of a 12-hole friand tin (we used a Master Class non-stick friand tin, or you can use a deep non-stick muffin tin). Sift the dry ingredients for the friands, including the remaining ground cardamom, into a large bowl. Also add the rougher bits of almond that collect in the sieve.

    3. Cut 12 thin half-moons from 1 apple, then peel and chop the rest of the fruit into small pieces. Put the egg whites in a separate bowl and whisk until thick, foamy and doubled in size, but not stiff.

    4. Using a spatula or large metal spoon,fold thewhitesintothedryingredients,thenfold in the melted butter until even, followed by the chopped apple. Divide the batter between the tin and top with the crumble, then poke in the apple slices. Bake for 25 mins or until golden and risen. I find it best to let the friands cool in the tin, then carefully ease them out with a palette knife. Best on the day they are made, but will keep in an airtight tin for 2 days, or freeze for 1 month.

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