Lime And Lemon Friands Recipes

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BLUEBERRY & LEMON FRIANDS



Blueberry & lemon friands image

Once you've tasted these light-as-air cakes, you will be hooked

Provided by Mary Cadogan

Categories     Afternoon tea, Brunch, Snack, Treat

Time 40m

Number Of Ingredients 7

100g unsalted butter , melted and cooled
125g icing sugar , plus extra for dusting
25g plain flour
85g ground almond
3medium egg whites
1 unwaxed lemon , grated rind only
85g blueberry

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.

Nutrition Facts : Calories 316 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.09 milligram of sodium

LEMON FRIANDS WITH LEMON CURD | BASIC FRIANDS RECIPE



Lemon Friands with lemon curd | Basic Friands Recipe image

Lemon Friands - The most AMAZING mini cakes you could ever have!!! These lemon almond cakes made using simple ingredients like butter, ground almonds, egg whites and sugar are going to become a regular part of your afternoon tea parties. Use any berries like raspberries,blueberries,strawberries,orange or coconut any nuts like pistachios, hazelnut to make this basic friand recipe

Provided by Sushma Iyer

Categories     Dessert

Time 50m

Number Of Ingredients 12

2 Eggs
125 gms Sugar
70 gms Butter
4 ea Lemon, for juicing and zest (115ml)
120 gms Butter
135 gms Icing Sugar
40 gms Plain Flour
1 gm Salt
80 gms Ground Almonds
1 lemon zest
3 each Egg Whites
1 tsp Vanilla Essence

Steps:

  • Whisk together the juice, eggs and sugar in the pot until warm to touch.
  • Once the egg mixture is warm, add the chopped butter little by little whisking continuously and heat whilst whisking gently but continuously until thickened. (Check my video recipe for the tip)
  • Pass through a fine sieve.
  • And refrigerate the lemon curd until ready to use.
  • Melt butter and set aside to cool slightly.
  • Mix icing sugar, salt, flour, zest and almonds together in a bowl.
  • In another bowl, whisk egg whites to a soft meringue.
  • Now that all three elements are ready, fold in butter and vanilla essence into the dry ingredient mix followed by the egg whites (check the video for the correct way of folding) and pipe evenly into greased moulds.
  • Bake at 180°C between 18 to 25 mins.
  • Once baked, let it sit in the tin for 3 mins and then turn over to release them. And when they are cooled completely finish off with some lemon curd on top.

COCONUT & LIME FRIANDS



Coconut & Lime Friands image

These dainty little lime flavoured, gluten-free tea cakes are made with rice flour, egg-whites, ground almonds & coconut & are perfect for high-tea

Time 1h5m

Yield 9 or 12

Number Of Ingredients 12

1 tablespoon lime zest & juice (zest from 3 limes & juice from 1)
250 g butter
8 medium-sized eggs (at room temperature & you will only need the whites)
2 cups / 300 g icing sugar (powdered/confectioner's sugar)
2/3 cup / 70 g ground almonds
2/3 cup / 110 g rice flour
2/3 cup / 50 g desiccated coconut
½ cup / 75 g icing sugar (powdered/confectioner's sugar)
1 teaspoon lime juice (from ½ a lime)
1 teaspoon / 5 g butter
Icing sugar (powdered/confectioner's sugar) to dust
2 tablespoons / 8 g shredded coconut (or desiccated if that's all you have)

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 ALMOND FRIANDS



Lime and Almond Friands image

Friands, from the French meaning "dainty" or "tasty", are quaint little cakes made from nutmeal, usually almond meal. They have a dense yet moist texture and are the perfect size to have with coffee. They are usually baked in oval-shaped friand moulds, but medium-sized muffin moulds are fine as a substitute. Friands will keep 3 days (if they last that long!) in an air-tight tin, or alternatively can be frozen. The uncooked mixture can be stored in the refrigerator for a few days as well.

Provided by Daydream

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10

6 egg whites
6 ounces butter
1 cup almond meal
1 1/2 cups powdered sugar
1/2 cup plain all-purpose flour, sifted
1 tablespoon finely grated lime zest
1 tablespoon lime juice
30 whole blanched almonds
extra powdered sugar
whipped cream (optional)

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.

Nutrition Facts : Calories 233.6, Fat 15.6, SaturatedFat 7.6, Cholesterol 30.5, Sodium 109.4, Carbohydrate 20.7, Fiber 1.1, Sugar 15.2, Protein 4.2

LITTLE LIME FRIANDS



Little Lime Friands image

These delicious small cakes are very easy to make and really, really tasty! You can add a variety of flavours and toppings to create your own style of friands.

Provided by Pietro

Categories     Dessert

Time 35m

Yield 30 serving(s)

Number Of Ingredients 9

6 egg whites
185 g butter
1 cup almond meal
1 cup icing sugar
1/2 cup plain flour
1 tablespoon lime rind
1 tablespoon lime juice
30 whole blanched almonds
30 small cupcakes, pans

Steps:

  • Preheat oven to 200 degrees celsius.
  • Grease small cupcake pan.
  • Place egg whites in a medium bowl and whisk lightly until combined.
  • Add melted butter, ground almond meal, sifted icing sugar and flour.
  • Add finely grated lime rind and lime juice.
  • Whisk mixture until just combined.
  • Divide mixture among prepared pans.
  • Top with one almond per cake.
  • Bake for 15 minutes. Remove from oven and allow to rest for 5 minutes.
  • Turn cakes onto a wire rack to cool.
  • When cool, dust with sifted icing sugar.
  • Variations.
  • Lemon rind and lemon juice.
  • Alternatively,any citrus can be used. A glaze of melted marmalade can be brushed on cooked friands whilst cooling.
  • Before baking, friands can be topped with rhubard, blueberries or raspberries.
  • Don't be afraid to experiment!
  • Friands are best eaten on the day they are made.

Nutrition Facts : Calories 89, Fat 6.6, SaturatedFat 3.3, Cholesterol 13.2, Sodium 46.4, Carbohydrate 6.3, Fiber 0.4, Sugar 4.1, Protein 1.7

LIME AND LEMON FRIANDS



Lime and Lemon Friands image

Provided by Jill Dupleix

Categories     Food Processor     Mixer     Citrus     Egg     Nut     Dessert     Bake     Quick & Easy     Almond     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 friands

Number Of Ingredients 7

14 tablespoons butter, melted, divided
3/4 cup slivered almonds (about 4 ounces)
1/2 cup all purpose flour
6 large egg whites
2 cups powdered sugar plus additional for sprinkling
1 tablespoon finely grated lemon peel
1 tablespoon finely grated lime peel

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.

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