Lime And Almond Friands Recipes

COCONUT & LIME FRIANDS

Steps:

• For this recipe, you will need a 12-hole standard-sized muffin tin or an oval hole, Friand tin (it will make 9).
• Zest 3 limes to get the tablespoon of zest and then juice 1 or 2 of them (depending on how juicy they are) to get the tablespoon of juice. Leaving both aside for now.
• In a small saucepan, over a low heat, melt the butter. Leave it in the saucepan and set aside for now.
• Preheat the oven to 150°C fan/convection oven or 170°C conventional oven, on bake, with a rack situated in the centre of the oven.
• Separate the eggs, placing the whites into a medium-sized bowl.
• Lightly whisk the egg whites until they are just frothy. (Just break them up, this shouldn't take longer than 30 seconds).
• To the whites, add the lime zest and juice, icing sugar, ground almonds, rice flour and the coconut.
• Start whisking it all together whilst pouring in the 'still warm' melted butter and then continue whisking until the batter is smooth and lump-free.
• Liberally spray the tin with non-stick cooking spray (including the top).
• Pour the batter into a pouring jug and then fill the holes, nearly to the tops.
• Check that they all have the same amount of batter in them and if not, take some batter from the fuller ones and add it to the lesser ones.
• Place them in the oven and bake them for 30 minutes standard-size or 35 minutes, oval, Friand size or until they are golden brown and the centres spring back when you gently push them in. Also, a sharp knife or skewer inserted into the centres should come out clean and dry.
• Leave them in the tin for 10 minutes (if they have overflowed, trim them with a knife).
• Check the Friands haven't stuck in the tin. If so, loosen them with a knife and then remove them and place them on a cooling rack.
• Zest the lime to get the teaspoon of zest and then juice it to get the tablespoon of juice.
• Place the butter in a small bowl and place it in the microwave for ½ a minute or until melted.
• Add to the butter, the icing sugar, lime zest and juice and stir it together until it's nicely blended.
• Lightly dust the Friands with icing sugar.
• Use a small spoon to spoon the glaze over each Friand.
• Sprinkle the shredded coconut over the tops.
• Keep in an airtight container in the pantry for up to 4 days. To freshen them up a little, warm each one in the microwave for 20 seconds.

LIME AND LEMON FRIANDS

Steps:

• Preheat oven to 400°F. Brush twelve 1/3-cup muffin cups with 1 tablespoon melted butter. Place almonds and flour in processor and pulse until almonds are finely ground. Beat egg whites in large bowl until frothy. Sift 2 cups sugar over egg whites. Add ground almond mixture and remaining 13 tablespoons melted butter; fold just to blend. Divide batter among muffin cups. Sprinkle tops with lemon peel and lime peel.
• Bake cakes until golden and centers spring back when touched, about 20 minutes. Cool 5 minutes. Run thin knife around molds and invert cakes onto rack. DO AHEAD Can be made 8 hours ahead. Cool; cover and store at room temperature.
• Sprinkle tops of cakes with powdered sugar. Serve warm or at room temperature.

SUPER EASY ALMOND FRIAND

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Sift flour into a large bowl.
• Add sugar and ground almonds and stir well.
• In a separate bowl, whisk egg whites until foamy and light-but not firm peaks (you are not making meringues).
• Add egg whites to dry ingredients, add butter, and gently stir everything together until you have thick batter.
• Place 6 small, lightly greased loaf tins (they should hold about half a cup of liquid) onto a baking sheet. Using a dessert spoon, fill 3/4 of each tin with batter. Clean up any spillages or batter on the cake tin rim or sides.
• Cook in center of oven for 15 to 20 minutes, or until risen and golden brown; when center is pierced with a toothpick, it should come out clean.
• Leave cakes in tins for 5 minutes, then remove and leave to cool on a wire cooling rack.
• Once cooled, dust with icing sugar, if using.

BLUEBERRY & LEMON FRIANDS

Steps:

• Preheat the oven to fan 180C/conventional 200C/gas 6. Generously butter six non-stick friand or muffin tins. Melt the butter and set aside to cool.
• Sift the icing sugar and flour into a bowl. Add the almonds and mix everything between your fingers.
• Whisk the egg whites in another bowl until they form a light, floppy foam. Make a well in the centre of the dry ingredients, tip in the egg whites and lemon rind, then lightly stir in the butter to form a soft batter.
• Divide the batter among the tins, a large serving spoon is perfect for this job. Sprinkle a handful of blueberries over each cake and bake for 15-20 minutes until just firm to the touch and golden brown.
• Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.

FRIANDS

Steps:

• Pre-heat oven to 200deg.
• C.
• Lightly grease 12 friand moulds.
• If friand moulds are not available, muffin tins can be used.
• Place dry ingredients in a large mixing bowl and stir to combine.
• Add egg whites and butter and stir again until the mixture is smooth.
• Spoon evenly into friand moulds and bake in the oven for about 20 minutes or until the tops have started to crack and the edges are golden brown.
• Remove from oven and allow to rest in moulds for 5 minutes before turning out onto a wire cake rack to cool completely.
• Dust friands with icing sugar before serving.
• Variations: Before baking, friands can be topped with raspberries, rhubarb or blueberries.
• 2 tablespoons poppy seeds and the grated rind of 2 lemons, oranges or mandarins can be added to the dry ingredients.
• If using citrus in the mixture, a glaze of melted marmalade can be brushed on the cooked friands whilst they are cooling.
• Friands are best eaten on the day they are made.

LIME AND ALMOND FRIANDS

Steps:

• Grease and flour a non-stick 12 hole friand tin or 12 medium muffin holes.
• Pre-heat oven to 375F (180C).
• Melt butter gently in the microwave oven.
• Place egg whites in a medium bowl and whisk lightly until just combined.
• Add melted butter, almond meal, powdered sugar and flour, then lime zest and juice, and whisk again until just combined.
• Divide mixture evenly among the prepared pans.
• Top each friand with an almond.
• Bake in the moderately hot oven for 20 to 25 minutes, until lightly browned- the friands should spring back when touched.
• Remove from oven and let sit in the pan for around 5 minutes, before turning out onto wire racks to cool, right way up.
• Serve warm or at room temperature, dusted with a little extra sifted powdered sugar, and a dollop of cream.