Why I’m stuck on Friands
I absolutely adore Friands. Have you ever made them? They look like a mini cupcake or a squashed muffin but what they actually are is a little taste of heaven. Now, I know what you’re thinking – really? A taste of heaven?!?!? but bear with me.
I have a minor (read MAJOR) addiction to Dr Pepper which is an almond flavoured fizzy pop drink and marzipan is one of my all time favourite cake ingredients – especially when my mum adds it to her Madeira cake, so it’s no surprise that a little thing like a Friand floats my boat.
Friands are a little French cake made with ground almonds, icing sugar and egg whites. This Friand recipe is much more moist than a cupcake and have a beautiful, delicate texture unlike a muffin. They are more of a delicacy in my eyes. But, and that’s a big but, they like to get stuck in the tray. And when I say stuck I mean welded on – can’t get it out even with a knife, spoon or thin spatula -kind of stuck. So, when I baked these last night there was only one thing for it. Tim and I stood in the kitchen – me complaining that even though I coated the tray with plenty of oil those babies weren’t coming out. Tim – with a mouthful of dug out Friand said “They taste great to me” whilst attempting to get his next one out! So lesson learned. Make these delicate bakes in cupcake cases!!!
Needless to say, they didn’t go to waste and the little hits of blueberries were delish! Even baked in a silicon mould didn’t help keep them unstuck!