Strawberries and Cream Friands
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 20 minutes
Makes 12 friands
- 1.5 cups almond meal (ground almonds)
- 1 cup caster or superfine sugar
- 1 teaspoon baking powder
- 100g/3.5ozs. butter, melted
- 4 eggs
- 2 teaspoons vanilla bean paste
- 125g/4ozs strawberries, diced
- 4 tablespoons strawberry jam
- a dozen or so strawberries sliced and then cut into hearts with a small heart cutter or a paring knife to make 24 hearts
- Whipped cream
Step 1 - Generously spray the friand tins on the base and sides with oil spray or butter. Place a little square piece of parchment on the base of the friand tins. Preheat oven to 180C/350F.
Step 2 - Whisk the almond meal, sugar and baking powder together in a bowl. In a large measuring jug, whisk the melted butter, eggs and vanilla bean paste. Make a well in the centre of the almond mixture and incorporate the egg mixture in 2-3 lots along with the strawberries. Place the mixture back into the jug and pour into the friand cavities about 3/4 of the way full. Bake for 20 minutes or until they are done.
Step 3 - Remove from the oven and run a knife around the edge of the friand. Allow to cool in the tin for 5 minutes and then gently remove from the tin (I placed a rack on the friand side and upturned it, they should come out if you've run the knife around the edges). Cool completely.
Step 4- Cut out a little triangle out of the centre of the friand and place a teaspoon of jam in it. Pipe some cream and then add two strawberry hearts on top. Keep refrigerated with the cream on.