Friands are the light, moist almond cakes popular in Australia, New Zealand and France. Whisked egg whites and very little flour make them wonderfully light, and the ground almonds make them really moist. Traditionally theyâre small cakes, but here we tip the batter into a baking dish and cook it whole. You can make the batter well in advance here, if you want to get ahead, it keeps well in the fridge up to a day, but donât macerate the fruit for this amount of time as it will become too juicy. Serve with custard, vanilla ice cream or cream. The fruit can be played around with, depending on the season. Raspberries and peaches can be used in the early summer months, for example.
200g | blackberries |
4 | ripe plums, stones removed, cut into 1cm wide wedges (360g) |
1 tsp | vanilla extract |
60g | caster sugar |
3 | fresh bay leaves |
1 tsp | ground cinnamon |
60g | plain flour |
200g | icing sugar, sifted |
120g | ground almonds |
1/8 tsp | salt |
150g | egg whites (from 4-5 large eggs) |
180g | unsalted butter, melted and slightly cooled |
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