Brandied cherry friands

Cherries, pecans and brandy go together beautifully in these popular little cakes.

  • 40 mins preparation
  • 25 mins cooking
  • Makes 12 Item
  • Print


Brandied cherry friands
  • 1 cup (150g) frozen seeded cherries
  • 2 tablespoon brandy
  • 1 cup (120g) roasted pecans
  • 6 egg whites
  • 185 gram butter, melted
  • 1 1/2 cup (240g) icing sugar
  • 1/2 cup (75g) plain flour
  • 1/4 cup (55g) caster sugar
  • 2 tablespoon water


Brandied cherry friands
  • 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.

More From Women's Weekly Food