The ground almonds make these pretty little cakes very moist. Strawberries add to the soft texture and complement the richness of the nuts.
The high proportion of ground almonds to flour makes them very moist and beautifully rich. They are most often made in oval or rectangular moulds or boat-shaped ones, but a standard muffin tin can be used.
For a coffee flavour, dissolve 1 tbsp instant coffee granules in a little boiling water; add to the batter. * For a crunchy texture, chop 65 g pistachio nuts and add to the batter. * For Apple and Blueberry Friands, combine 75 g plain wholemeal flour and 30 g self-raising flour. Add 60 g sifted icing sugar and 100 g ground almonds. Add 80 ml milk, 60 ml canola oil, 200 g chopped, tart cooking apples and 85 g blueberries and stir until just combined. Preheat oven to 200 degrees C. Beat 5 egg whites to soft peaks stage and carefully fold into mixture. Spoon into pan. Bake for 25–30 minutes. Leave in pan 10 minutes before turning out. Dust with icing sugar.
Fantastic recipe. So easy and so tasty. Definitely cook these again. - 16 Oct 2011
Made this recipe using raspberries instead of strawberries and put sliced almonds on top. Also made them using a mini muffin tray baked for about 15mins.... perfect! - 20 Oct 2013
Perfect recipe! Thanks a lot !! I have tried it with blueberries and almond slices ~! - 26 Dec 2014