This is what I did:
- Melted 60g unsalted butter and put aside to cool a little.
- Whisked two egg whites until frothy but not stiff.
- Folded in melted butter.
- Gently stirred in 80g sifted icing sugar, 30g sifted flour, 40g ground almonds and 1/4 tsp cinnamon.
- Added 35g chopped 70% dark chocolate.
- Divided mixture between 6 buttered muffin moulds and sprinkled a few flaked almonds on the tops.
- Baked at 180C for 22 minutes.
- Turned out onto a wire rack to cool.
- Dusted with icing sugar.
I have a sneaking suspicion that friands are going to be my new passion! They are dead simple to make and really delicious. These were crispy on the outside and soft on the inside. There was a lovely light aroma and taste of cinnamon and the dark chocolate balanced the sweetness really well. Using only 4 moulds would have given a deeper cake, but I thought they worked well half filled; as a result there was more crispness per cake and it meant for a daintier portion – or do I just mean an excuse to have a second one!
I am contributing this to Ruth Clemens’ Save the Children Recipe Challenge over at the Pink Whisk. The amount of malnutrition and starvation in our world is truly shocking. You can help a little by Naming A Day over at Save the Children. This campaign aims to get David Cameron to name a day to hold a summit on global hunger.