Why you should make this recipe:
In French, a friand, which literally means ‘a tasty thing’, generally refers to sausage, cheese, herbs or other stuffing baked in puff pastry. The word is not generally used to refer to an almond cake.
- Plain flour – 75 g
- Caster sugar – 75 g
- Ground almonds – 75 g
- Egg whites of 5 eggs
- Unsalted butter – 125 g Melted and cooled plus a little extra for greasing
- Icing sugar for dusting (optional)
- Heat the oven to 180° C.
- Sieve the flour into a large, baking bowl.
- Add the caster sugar and the ground almonds and stir well.
- In a separate bowl whisk the egg whites until foamy and light but not firm peaks
- Add the egg whites to the dry ingredients add the butter and gently stir everything together until you have created a thickish cake batter.
- Place 6 small, lightly greased loaf tins (they should hold about 120 ml or half a cup of liquid) onto a baking sheet.
- Using a dessertspoon, fill ¾ with the cake batter.
- Clean up any spillages or cake batter on the cake tin rim or sides (if not the batter will burn before the cake is cooked and spoil the flavour of the cakes).
- Cook in the centre of the oven for 15 – 20 minutes or until risen and golden brown
- When the centre is pierced with a toothpick it should come out clean.
- Leave the cakes in the tins for 5 minutes, then remove and leave to cook on a wire cooling rack.
- Once cooled dust with icing sugar if using.
In this Recipe
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