SUMMER BERRY FRIANDS RECIPE
Filed under Cookies | Bars
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Jenni the blogger of I Love Milk and Cookies, shares her Summer Berry Friands recipe. Friands or Financiers are light French tea cake, made of almond flour and beurre noisette (brown butter). Gather some friends over for tea and serve some Summer Berry Friands.
125 unsalted butter, diced
1 cup almond meal
1 cup confectioners’ sugar, sifted
3/4 cup all-purpose flour, sifted
1/2 tsp. baking powder
5 egg whites, lightly beaten
1/2 cup fresh berries (raspberries, blueberries, or strawberries), sliced
1. Preheat oven to 180°C.
2. Prepare a friand tin or 6 individual dariole molds by lightly brushing them with butter.
3. Melt butter in a saucepan over low heat until golden in color. Set side to cool.
4. Place almond meal, icing sugar, flour and baking powder in a bowl and stir to combine.
5. In a separate bowl, whisk egg whites until foamy. Add the egg whites to the flour mixture and stir to combine.
6. Then add the cooled butter and stir until thoroughly blended.
7. Spoon the mixture into the tin/moulds, dropping some berries halfway through. Fill the tins/molds 1.5cm from the top. Place a berry on top.
8. Bake for 20-25 minutes, until tops are golden brown and springy to touch.
9. Cool for 10 minutes and unmold the friands by tapping the bases lightly a couple of times until they are released. Dust with icing sugar.
Recipe and photograph by Jenni, of I Love Milk and Cookies. This recipe has been featured in the 2nd issue of Desserts Magazine.
SUMMER BERRY CLAFOUTIS RECIPE
Jen of Milk and Cookies adapted this clafoutis recipe from Donna Hay Magazine, Issue 36. Clafoutis is a classic French dessert, a specialty of the Limousin region, France. It is usually made with fresh black cherries. It can be served warm or at room temperature. Whether you prefer a little firmer and more cakey or custardy and puddinglike, is all up to you. This recipe is so easy. Any way you make it or eat it, it is simply delicious! This recipe has been featured in the second issue of Desserts Magazine. Make 6 servings. Read more
