Lemon and cranberry friands
These popular French cakes are light, fluffy and delicious served with a dollop of yoghurt on the side.
- 20 mins cooking
- Makes 12 Item
Print
Ingredients
Lemon and cranberry friands
- 6 egg whites
- 185 gram butter, melted
- 1 cup (120g) almond meal
- 1 1/2 cup (240g) icing sugar
- 1/2 cup (75g) plain flour
- 3/4 cup (105g) dried cranberries
- 1 tablespoon finely grated lemon rind
- 1 tablespoon lemon juice
Method
Lemon and cranberry friands
- 1Preheat oven to 200°C (180°C fan-forced). Grease 12-hole (½-cup/125ml) oval friand pan.
- 2Place egg whites in medium bowl; whisk lightly with fork until combined. Add butter, almond meal, sifted icing sugar and flour, berries, rind and juice; stir until combined.
- 3Divide mixture among pan holes. Bake about 20 minutes. Stand friands 5 minutes before turning, top-side up, onto wire rack to cool. Serve lightly dusted with sifted icing sugar.
Notes
Store friands in an airtight container for up to three days.