Saturday, 15 December 2007

Cranberry and Orange Friands

Adapted from the Women's Weekly "Cafe Cakes" book

185g butter, melted
125g (1 cup) ground almonds
6 egg whites, beaten lightly with a whisk
240g (1 ½ cups) icing mixture
75g (1/2 cup) all purpose flour
rind of 1 orange, finely grated
100g cranberries, frozen or fresh

Preheat oven to moderately hot (400-425F). Grease 12-16 1/3 cup friand pans (or use small muffin pans instead), and arrange on a baking tray.

Set aside 2 whole cranberries for each friend pan. Chop remaining cranberries in quarters.

Combine butter, almond, egg whites, sugar, flour, orange rind, and chopped cranberries in a medium bowl and stir until just combined. Divide among prepared pans. Cut remaining cranberries in halves, and place 4 halves, cut side down, on top of each friand.

Bake about 25 minutes, then allow to cool in pans for 5 minutes before turning out onto a wire rack.

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