Saturday, February 13, 2010

The Cookbook Challenge Week 13 - LOVE - Friands - 1 - $ - V

Tomorrow is Valentines Day and because Mr Tea loves small cakes, and because I love Mr Tea, nothing says I love you more at our house than friands.

I took this recipe from the Bourke Street Bakery cookbook. I love this bakery in Sydney. Their pastry is second to none, so flaky, so rich; their tarts are divine and the line that is always snaking out the door of this tiny establishment in Surry Hills proves lots of people love this place.

I borrowed this book for The Cookbook Challenge from my friend Kym. I love my friend Kym. Kymmy is the kind of cook who bothers. Bothers to soak prunes in booze for days to pop into brownies; bothers to make master stock from scratch; and bothers to pour her love into food and then share it with those she loves.

Boy there's a lot of love in the room today. Tra la la.

Ingredients - makes 12 muffin-sized friands

150gm ground almonds
90gm plain flour
240gm icing sugar, sifted
1tsp baking powder
280ml egg whites - approximately 8 eggs. Separate them into a measuring jug to make sure.
250gm unsalted butter, melted
6 strawberries, hulled and halved

Preheat oven to 190C degrees. Lightly grease a 12 hole muffin tray.

Place the ground almonds, flour, icing sugar and baking powder into a large mixing bowl.
Add the egg whites a little bit at a time, whisking well after each addition. Don't worry if it's all sticking to the whisk, the more egg that goes in, the thinner it will become, I promise.
Pour in the melted butter and whisk well until just combined.
The batter is very runny so it's easiest to transfer it to a jug and then pour into the muffin tins until they are almost full.

Very carefully pop the strawberries on top with their insides facing you. I fashioned mine into heart shapes (well almost) just so Mr Tea knows I baked them with love.

Bake for 30 minutes or until the friands are golden. You can pierce them with a skewer and if it comes out clean they are done.
Cool on a wire rack, hand one to your love and...



Wendy and Alex said...

How cute are they?!! I gave the recipe a whirl and they taste as good as they look - but: how do you stop them sticking in the friand tin? I've had this problem before with friands, having finally tracked down the real oval tray here in the UK. Any top tips from down under?

Iron Chef Shellie said...

So cute! soo soo cute! =)

What's For Tea? said...

Oh thanks Wendy, Alex and Shellie! Mr Tea was quite chuffed when he arrived home. There were a dozen though, so I've been sharing the friand love.

As for the sticking, I find it's best to grease with some butter. Pop some on a piece of paper towel and scrape around the inside of the tin. You would think with all the butter in the recipe it wouldn't be a problem!
BTW I'm very jealous you have a proper friand tin Wendy & Alex ;)

kym smith said...

thanks anth, I love you too and look forward to feeding and watering you for many years to come...

Rilsta said...

I love your idea of putting the strawberry in the middle to resemble a love heart! So cute!

penny aka jeroxie said...

Heard so much about this bakery. Must make a point to visit it when I am up there.
That looks yum and so cute with strawberries.

Ange said...

Yummy, strawberry friands, I've never had these before & coming from the Bourke st book they must be fabulous

What's For Tea? said...

Buttery, cute cakes from the Bourke Street Bakery - you really can't go wrong!

There are some of my pics of the bakery's wares over on Urbanspoon, so scoot over there and really whet your appetite.

Thanks for dropping by everyone x

Rizka said...

They look so lovely... I am thinkin to buy this bourke st bakery cookbook since i heard about good things coming from it a couple of times :) thanks for sharing the recipe

What's For Tea? said...

It's a really beautiful book Rizka and the explanations and science behind baking bread is especially well done.
Thanks for dropping by :)

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