All Recipes Muffins, Cupcakes, Friands

Plum and Almond Friands

Plum and Almond Friands

Makes 12 friands

240gm icing sugar
50gm plain flour
130gm ground almonds
6 egg whites (59gm eggs)
190gm unsalted butter
1/4 teaspoon almond essence

2 plums (150gm in total weight)
60gm flaked almonds

# Pre-heat oven to 200C.
# Sift the icing sugar and flour into a large bowl.
# Add ground almonds.
# Lightly beat egg whites with a fork to amalgamate.
# Melt butter in the microwave and add to dry ingredients with egg whites and essence. Stir to combine.
# Pour into lightly greased muffin tins. The mixture should 3/4 fill each well.
# Remove the ‘cheeks’ of the plums by cutting down each side of the stone with a sharp knife. Cut each ‘cheek’ into 6 wedges and place 2 on top of each friand.
# Sprinkle with flaked almonds and bake for 25-30 minutes, until slightly risen and golden. Remove from oven and cool in tin for 5 minutes before removing.

# Blood plums are great in these friands.
# Dot the top of the friands with 4 or 5 raspberries, blueberries or blackberries.
# Omit the flaked almonds if preferred.
# For other flavours think of your favourite muffins and most recipes can be altered to suit these friands.
# They will keep fresh in an air tight container for up to 3 days.
# As the weather cools serve these warm with a cup of tea. Simply re-heat them gently in the microwave. Use the “medium” setting to avoid them becoming rubbery.
# Friands freeze well.

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