Quick & Easy

Brandied cherry friands

Cherries, pecans and brandy go together beautifully in these popular little cakes.
12 Item
1H 5M



1.Preheat oven to 200°C (180°C fan-forced). Grease a 12-hole (½-cup/125ml) oval friand pan.
2.Combine cherries and brandy in small bowl; stand 30 minutes. Drain cherries; reserve liquid.
3.Process nuts until ground finely.
4.Place egg whites in medium bowl; whisk lightly with fork until combined. Add butter, sifted icing sugar and flour, and ground nuts. Divide mixture among pan holes; top with drained cherries. Bake about 20 minutes.
5.Meanwhile, to make cherry sauce, combine caster sugar, the water and reserved cherry juice in small saucepan; stir over low heat until sugar dissolves. Bring to the boil; reduce heat. Simmer, uncovered, about 3 minutes or until sauce thickens slightly.
6.Stand friands 5 minutes before turning, top-side up, onto serving plates. Serve with cherry sauce.

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