Brandied Cherry Berry Friands

Cherry Berry Friands                    Makes 10 – 12

Back when I was dieting I used to buy a friand as a treat occasionally thinking it was a low fat option – sadly I was very wrong! These delectable little treats are packed full of nuts, true – but they are also packed full of butter! Making them rich, moist and a very morish indulgent treat indeed. Traditionally a little French cake, they are extremely popular in Australia and found in most cafés.

To make a true friand, you really need the distinctive oval shaped pans, but you can make them in small patty pans  too. They are amazingly easy to make, doing nothing other than lightly whisking the egg whites. All the other ingredients are just stirred in and that’s it.

Originally I made these as my daughter had made lots of things with egg yolks and I had more leftover egg whites than I knew what to do with. Friands are a great way to use egg whites, quick and less trouble than meringues. So do try making some soon and impress your friends with a friand! 

Ingredients

  •  20 frozen pitted cherries
  • 2 tb brandy/kirsch
  • 125g pecans/hazelnuts
  • 6 egg whites
  • 155g/5oz butter, melted
  • 200g icing sugar
  • ½ cup plain flour
  • ¼ cup frozen mixed berries/raspberries

Method

  1. Preheat oven to 200°C/ 180° fan forced, grease friand tins.
  2. Soak cherries in brandy for 30 minutes.
  3. Toast the nuts (can do this in a microwave) and grind finely.
  4. Place egg whites in a medium bowl, or mixer bowl and whisk just until light and frothy. Sift in the icing sugar and flour, and stir in with melted butter and ground nuts.
  5. Spoon into tins, fill ⅔ full, top each friand with two drained cherries and several frozen berries.
  6. Bake 20 minutes, stand 5 minutes in tins before turning out to cool on cake rack.

This recipe is based on one in The Australian Women’s Weekly cookbook ‘Bake’

There you have it, one of the easiest little cakes to make, yet people are always impressed! I think the richness of the butter and nuts makes them seem special and therefore somehow difficult. But trust me they are ridiculously quick and easy and very delicious. Alas.

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