{“type”:”block”,”srcClientIds”:[“2352aaa3-319e-4f74-ae35-b6814e278b8c”],”srcRootClientId”:””}Another bake that I did whilst in Canada was with my great-nephew Liam, who was baking for the first time. We decided to make some Chocolate Friands, a very tasty almond based cake. Friands are most widely known in Australia and New Zealand, where they use special friand tins. We couldn’t get one in Canada, so we made do with a muffin tin, which worked just as well.
The recipe worked very well and Liam showed himself to be a very confident baker, and presented himself very well too, talking so fluently to the camera.
Ingredients:
- 185g melted and cooled butter
- 225g icing sugar
- 150g ground almonds
- 20g plain flour
- 40g cocoa powder
- 6 medium(USA large) egg whites
Method:
- Preheat the oven to 200C/180C Fan/400F.
- Grease a twelve hole friand or muffin pan.
- Sift the icing sugar, cocoa powder and the flour into a large bowl.
- Add the ground almonds and stir in to combine.
- Whisk the egg whites until they are light and frothy but have not reached soft peaks.
- Make a well in the centre of the dry ingredients and pour in the egg whites.
- Mix until combined into a batter.
- Pour the melted butter over the top, then mix it in until it it fully combined.
- Divide the mixture into the muffin cups, filling them to about two thirds full.
- Bake in the oven for 20 to 22 minutes until the friands are springy when the tops are pressed.
- Remove from the oven and allow to cool in the pan for 5 minutes, then gently remove and place on a wire rack to cool completely.