These Thermomix blueberry and almond friands make the perfect teatime treat. Pop the kettle on, put your feet up and enjoy!
What Are Friands?
A Friand is a small almond cake popular in Australia and New Zealand. It's very similar to the French Financier, which is rectangle in shape (and not to be confused with someone who works in financial services! 😂)
I've used blueberries for this recipe, but you can use any berries. Friands are made with many egg whites, and at the end of this post, I've listed some recipes to use up the leftover egg yolks.
Directions
- Friands are typically made without cupcake cases, so it's essential to generously brush each muffin hole with melted butter and sprinkle flour on top. I usually use cupcake cases for everything, so I was nervous about them sticking to the pan, but they came out well.
- Mix the batter as per the recipe below. Fill each one about halfway to two-thirds of the way up. The batter is runny, making pouring into the muffin holes easy. Pop three blueberries on top - don't worry too much about pushing them down, as the mixture will rise around them.
- Bake in the oven for 25-30 minutes until lightly golden. Leave in the tin for 5 minutes before turning out onto a wire rack to cool. If necessary, use a table knife to help release them from the muffin tin.
Serving Suggestions
Enjoy warm from the oven with a light dusting of icing sugar.
📖 Recipe
Thermomix Blueberry and Almond Friands
These Thermomix Blueberry and Almond Friands make the perfect afternoon treat or special occasion.
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Servings: 12
Ingredients
- 115 g unsalted butter melted plus extra for greasing
- 65 g plain flour plus extra for dusting the muffin holes
- 100 g almonds
- 165 g icing sugar
- pinch of salt
- ½ teaspoon almond extract
- 6 egg whites
- 36 blueberries
Instructions
- Preheat the oven to 180°C/350°F (160°C fan). Generously brush the holes of a 12-hole muffin tin with the extra butter, then dust each hole with flour, shaking off any excess.
- Add almonds to the Thermomix bowl and mill for 10 sec/speed 9. Add the flour, icing sugar and a pinch of salt and mix for 5 sec/speed 3 to sift out any lumps.
- Lightly whisk the egg whites with the almond extract in a separate bowl.
- Set the Thermomix to 40 sec/speed 2 and slowly pour the egg white mixture into the top until well combined.
- Scrape down the bowl, add the melted butter, and mix 3-5 sec/speed 5 until just combined. (try not to over mix).
- Pour the batter evenly into the muffin holes about half to two-thirds of the way up and place 3 blueberries into each one (they'll sink as they bake, so there is no need to push down).
- Bake in the oven for 30-35 minutes until lightly golden.
- Leave it in the tin for 5 minutes before cooling it on a wire rack. You may need to use a table knife to help ease them out. Dust with a bit of icing sugar before serving.
Notes
Storage: Store in an airtight container for up to 3 days in the pantry.
Nutrition
Calories: 203kcal | Carbohydrates: 20g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 21mg | Sodium: 81mg | Fiber: 1g | Sugar: 14g
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