Passion Fruit Friand for Bastille Day
It’s already Bastille Day in NZ but as I post this the French will still be preparing for their celebration. I have an annual leave day today, just by chance, and therefore decided it should be dedicated to everything French since we had already planned to see a French movie as part of the film festival in town. So to start the day I baked a batch of friands with below recipe, went to see the movie (which actually turned out to be Italian, oops didn’t pay enough attention when booking that one!) and we rounded the afternoon off eating Crepe Suzette at a French restaurant.
Ingredients
- 100g butter
- 140g icing sugar plus extra for dusting
- 25g plain flour
- 85g ground almonds
- 3 medium egg whites
Method
- Preheat the oven to 200C/180C fan.
- Melt the butter and use a little to thinly brush over the base and sides of six nonstick friand or muffin tins.
- Sift together the icing sugar and flour.
- Stir in the ground almonds.
- Whisk the egg whites in a separate bowl to a loose foam, then fold into the dry mix, followed by the cooled melted butter.
- Half fill the tins, add a teaspoon of passion fruit curd and cover with the remaining cake mix.
- Top with another spoon of curd.
- Bake for 15-20 minutes until golden and firm to the touch.
- Cool in the tins for 5 minutes, then turn out and cool on a wire rack. Dust lightly with icing sugar
6 Comments
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this sounds really good, especially passion fruit center, yum!
Happy Bastille Day!
Friands are something I’ve never attempted – probably because I don’t have a friand pan. I love the sound of these little lovelies (and the idea of theming a day of eating and entertainment).
I’ve never tried these, but they sound lovely! Perfect celebration food.
Mine seem watery .is 1table of flour accurate?
Hi Jason, yes the mixture is more like a batter than a cake mix. It then gives a moist cake once cooked. How did they turn out?
This is awesome! I’m making these for a morning tea at work (my birthday). Just doing a test run tonight.
I’m forgoing the icing sugar at the end – the passion fruit curd I’m using is very sweet (Bakers – just because passion fruit is out of season).
I’m using a mini muffin tin and making really horribly delicate version. A little time consuming – given how small they are – but very very cool.