Cranberry and pecan friands
Cranberry and pecan friands are small, moist cakes made with egg whites, ground pecans, and dried cranberries, offering a festive twist on a classic treat. They feature a rich, nutty flavour from browned butter and are perfect for holiday gatherings or tea time.
Cook time 20 min
Prep time 15 min
Ingredients:
1/2 cup all-purpose white wheat flour1 cup pecans
1/2 cup dried cranberries
6 egg whites
2/3 cup butter
Friands, a popular treat in Australia and New Zealand, are delightful small almond cakes with a moist, dense texture. This recipe for cranberry and pecan friands introduces a festive twist, combining the tartness of cranberries with the rich, nutty flavor of pecans. Perfect for holiday celebrations or a cozy tea-time treat, these friands are sure to impress your friends and family.
Instructions:
Preheat your oven to 350°F (175°C). Grease a friand or muffin tin and set aside.
Place the pecans in a food processor and pulse until they are finely ground. Be careful not to over-process; you want a sandy texture, not pecan butter.
In a small saucepan, melt the butter over medium heat until it turns a light brown color and takes on a nutty aroma. This is called beurre noisette or browned butter. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the ground pecans, all-purpose flour, and dried cranberries. Stir well to ensure the cranberries are evenly distributed.
In a separate bowl or using a stand mixer, lightly whisk the egg whites until they become frothy. You do not need to beat them to stiff peaks, just until they are light and frothy.
Gradually pour the cooled, browned butter into the egg whites, gently folding with a spatula. Once combined, fold in the dry ingredients mixture until just combined. Be careful not to overmix.
Spoon the batter evenly into the prepared friand or muffin tin, filling each cavity about three-quarters full.
Place the tin in the preheated oven and bake for 20-25 minutes, or until the friands are golden brown and a toothpick inserted into the center comes out clean.
Remove the friands from the oven and allow them to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Once cooled, your cranberry and pecan friands are ready to be enjoyed. They are delightful as they are, but can also be dusted with a light sprinkling of powdered sugar before serving for an extra touch of sweetness.
Making cranberry and pecan friands is a rewarding experience, resulting in deliciously moist and flavorful treats that are perfect for any occasion. Whether enjoyed fresh out of the oven or later in the day with a cup of tea, these friands are a wonderful way to savor the combination of cranberries and pecans in a delightful cake form.
Cranberry and pecan friands FAQ:
Bake the friands in a preheated oven at 350°F (175°C) for 20-25 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
Friands are done when they are golden brown on top, and a toothpick inserted into the center comes out clean. They should also spring back slightly when gently pressed.
Yes, leftover friands can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months.
You can use aquafaba (the liquid from canned chickpeas) as a replacement for egg whites. Use 3 tablespoons of aquafaba for each egg white, but the texture may differ slightly.
A friand tin is ideal for this recipe, but a regular muffin tin can also be used. Just adjust the baking time slightly, as smaller muffins may bake faster.
Cooking Tips:
- Ensure the egg whites are at room temperature before whipping them; this helps achieve the best volume.
- Toast the pecans lightly before using them in the recipe for an enhanced nutty flavor.
- Sift the flour to avoid any lumps and ensure a smooth batter.
- Don't overmix the batter after combining all the ingredients; gentle folding will keep the friands light and airy.
- Use a non-stick friand pan or mini muffin tin, and grease them well to ensure the friands release easily after baking.
- Allow the friands to cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely to avoid breaking.
Nutrition Facts
6 ServingsCalories 410kcal
Protein 7g
Carbohydrates 22g
Fiber 2.90g
Sugar 10g
Fat 36g
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