Рецепт Blueberry Lemon Friands
After my first try on my new friand pan, Pineapple Friands few weeks ago, I baked friands again. This time with Blueberry and Lemon. The method of mixing the ingredients is different from the previous one and I'm very pleased with the end result. So perfect, fragrant and very moist and not greasy at all. I ate two in one go without feeling any sense of guilt as these are quite healthy without any egg yolks being used. Really yummy!
Blueberry Lemon Friands
- 60g Plain flour
- 95g Icing sugar
- 1 tbsp Lemon zest (grated from 1 large lemon)
- 150g Almond meal (ground almond)
- 200g Butter, melted and cooled
- 150g Blueberries, fresh or frozen
- 5 Egg whites, (190-200g), lightly beaten with a fork
- extra icing sugar, to dust
Method:
Preheat oven to 190 degrees. Grease a 12 hole non-stick friand pan with butter or cooking spray.
Sift the flour and icing sugar into a large bowl then add the lemon zest and almond meal. Stir to combine evenly and make a well in the centre.
Add the egg whites and butter to the dry ingredients and stir until just combined with a hand whisk, do not overbeat. Then fold in the blueberries with a rubber spatula.
Spoon the mixture into the prepared pan. Bake for 25 minutes until well risen and golden or insert a skewer into the cake comes out clean.
Leave the friands in the pans for 5 minutes then carefully lift out onto a wire rack to cool.
Serve friands dusted with icing sugar or snow powder.
Kitchen note:
If you don't have a friand pan, you can use a 12-hole medium muffin tin instead.