Fig Jam Friands ~ #BreadBakers

Tea to the English is really a picnic indoors - what a wonderful idea!

We all need to have more picnics inside at this time of the year.

Raspberry Financiers ~ #TheCakeSliceBakers

Financiers are the perfect accompaniment to an afternoon tea.  They are delicate, buttery, French almond tea cakes that are made with browned butter which gives the cake an extra layer of flavor.

Pumpkin Friands

Fall is my favorite season, even though I do not get to experience the beautiful colors of the changing leaves were I live.  I know that I am very fortunate to have a tropical setting to live in, but looking at the beautiful fall colors always makes me a little wishful.  This is also my favorite time of year because I get to bake quite regularly with one of my favorite ingredients, pumpkin.

A few days ago I realized that I hadn't made friands in a long time. They are very popular in Australia, and you will find a version of them in almost every cafe.  They are a little like a muffin, but lighter. The main ingredients in a friand are almond meal, powdered sugar, flour, and egg whites, and chocolate or fruit is a popular additional flavoring.  Most friands are made in an oval-shaped friand pan.  However, you can easily substitute a muffins tin like I did - mine was square.

My choice of flavoring last time was raspberry and I used a recipe from an Australian cookbook.  I searched for a recipe that was pumpkin-flavored but could not find one, so used a basic recipe by Donna Hay and created my own.

Friands are such a nice treat to enjoy because they are not heavy, and the almond meal gives them a nice nutty flavor. As usual the hardest part is waiting for them to cool down so I can dust them with powdered sugar and enjoy them with a cup of coffee.  Next time I am going to make a double batch because 10 friands just don't last very long.



Pumpkin Friands
(Printer Friendly Recipe)

Ingredients

• 1 cup almond meal
• 1⅔ cups powdered sugar, sifted
• 1 cup all-purpose flour, sifted
• 1/2 teaspoon baking powder, sifted
• 5 eggs whites
• 4½ oz butter, melted
• 1/2 cup pumpkin puree
• powdered sugar to sift over the top

 
Preparation

1. Preheat oven to 350℉ and grease 10 friand molds (alternatively, use regular muffin pans).
2. Place the almond meal, powdered sugar, flour, and baking powder in a bowl and whisk to combine.
3. Place egg whites in a bowl and and whisk until slightly frothy. Add butter and pumpkin and whisk to combine.
4. Add the liquid to the dry ingredients and beat until combined.
5. Spoon the mixture into prepared pans and bake for 20–25 minutes or until the friands are golden and cooked through.
6. Using a knife, loosen the edges and remove the friands from the tins immediately.
7. Allow to cool on a wire rack before serving. 
8. Dust with powdered sugar.

Makes 10.

Recipe by All That's Left Are The Crumbs (adapted from a recipe by Donna Hay).