Ahhh, friands – the posh cousin of the humble cupcake. These lemon and blueberry friands are absolutely delicious and can easily be adapted to gluten free by substituting the plain flour for gluten free. This recipe from taste.com.au is a winner, giving a gorgeous, fluffy and m%#st (excuse my french) bite size cake that’s perfect for morning or afternoon tea. There is a little bit of extra effort involved – separating egg whites and sifting flour and sugar upfront – but the result is definitely worth it.
- 1/2 cup plain flour
- 1 1/2 cup pure icing sugar
- 1 tablespoon lemon rind, finely grated
- 150g almond meal
- 200g butter, melted and cooled
- 150g blueberries, fresh or frozen (I prefer fresh)
- 5 egg whites*, lightly beaten with a fork
- Extra icing sugar, to dust
* Yes, that is a lot of egg whites. Check out my recipe for delicious lemon and coconut slice as a quick and easy way to use up your egg yolks and nude lemon!
Prep time: 20 minutes
Cook time: 25 minutes
Servings 10-12 friands
Preheat oven to 190C and grease a 12 hole non-stick friand pan. If you don’t have a friand pan a muffin pan will do – just be sure to tell everyone they are in fact friands, darling!
Sift the flour and icing sugar into a large bowl, then add the grated lemon rind and almond meal. Stir to combine all the ingredients.
I find the quickest and easiest way to grate lemon rind is to peel the whole lemon then whiz the rind in a blender. Much quicker than using a hand grater and less likely to snag a finger nail!
Make a well in the centre of the dry ingredients and add the egg whites (lightly beaten) and butter (melted and cooled). Stir gently to combine.
Fold through the blueberries. If you are using frozen berries be careful as the “blue” tends to bleed and you can end up with blue mixture!
Spoon the mixture into your prepared friand tin. Do not overfill as the friands will rise when cooking.
Bake friands for approximately 25 minutes, or until your mini sous chef tells you the skewer is clean! Actual cooking time will vary based on your oven and also the depth of your tins.
Leave the friands to cool in the tin for approximately 5 minutes before lifting carefully out to cool completely on a wire rack.
Serve friands dusted with icing sugar and ENJOY!