Boysenberry & Hazelnut Friands

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  • Vegetarian Recipe

TIPS:
  • If you have friand tins the recipe makes 12, regular muffin tins (makes 12) or mini muffin (makes 18). 
  • Friands are best just barely warm from the oven, but will keep in an airtight container for up to 3 days.
Recipe and photograph by Sally Boyle (@simmerandboyle

INGREDIENTS

  • butter for greasing
  • 125g butter
  • 60g + 40g chopped hazelnuts
  • 200g icing sugar
  • 90g plain flour
  • 1/2 tsp baking powder
  • 60g ground almonds
  • 5 egg whites
  • 3-4 Tbsp Anathoth Farm Boysenberry Jam

METHOD

  1. Preheat oven to 180ºC fan, 200ºC conventional.
  2. Grease friand pans or muffin tins.
  3. Melt butter over a gentle heat, keep heating until the butter turns golden brown and smells wonderfully nutty and caramelly. Remove from heat and set aside to cool.
  4. Place 60g hazelnuts and icing sugar into a food processor and blitz until nuts are finely ground. Tip into a mixing bowl.
  5. Sift flour and baking powder into the bowl with hazelnuts and sugar. Add the ground almonds.
  6. Lightly whisk egg whites until foamy then add to the dry ingredients with the cooled browned butter. Whisk until just combined.
  7. Fill the friand tins or muffin pan 2/3 full, dot the surface with jam, taking care that it doesn't touch the tin, then sprinkle with the 40g chopped hazelnuts
  8. Bake for 25 minutes (friand tins) or 15 minutes (mini muffin tins) until the edges are golden and the cakes are just set in the centre.
  9. Remove from the oven and immediately turn out onto a cooling rack.
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