P1050859

Cardamom Friands with Lemon Curd

Cardamom Friands with Lemon Curd Ronit Penso
Friands are small almond cakes, a version of the classic Financier cakes. Both cakes are made with egg whites, almond meal, powdered sugar and a small amount of flour. The major difference is in the butter: while the Friands use melted butter, the Financier is made with brown butter.
Another difference lies in their shape: the Friands are pretty much baked in any mold, while the classic Financiers are baked in rectangular molds. The story is that the resemblance of the rectangular golden cakes to a gold bar is what gave them their name. The term Friand in French is also not used solely to describe these cakes. It also means a gourmet (person) and a meat pie! But for our purposes, it is suffice to know that Friands are very tasty and very easy to make mini cakes.

Here I’ve decided to bake the cakes in a mini Bundt pan. If you don’t have one, use a mini muffin pan instead. I’ve also decided to add Cardamom powder to the batter, as I find it goes great with almonds. You can, however, omit it, or use other warm spices, such as ginger or cinnamon.

Pairing the tiny cakes with Lemon Curd is only a serving suggestion, though a very tasty one. It is also quite practical, as it puts the remaining egg yolks into good use, so it’s a win-win situation!

Cardamom Friands
Makes: 12 mini Bundt cakes
Prep time: 10 minutes
Baking time: 12 minutes
Ingredients:
1 stick (115 grams) butter
3 L egg whites, at room temerature
½ tsp vanilla
¾ cup powdered sugar
½ cup almond meal
¼ cup flour
1 tsp cardamom powder
¼ tsp salt

1. Preheat the oven to 375F (190C). Melt the butter and keep in a warm place. Use a bit of the butter to brush the pan and sprinkle it with a flour. Turn upsidedown and tap on the pan, to get rid of excess flour. Place the pan in the fridge until using.
Cardamom Friands with Lemon Curd Ronit PensoCardamom Friands with Lemon Curd Ronit Penso
2. Mix the egg whites and vanilla in a large bowl, and whisk for about one minute, until large bubbles appear. Add the powdered sugar and whisk until frothy, about 1 minute.
Cardamom Friands with Lemon Curd Ronit PensoCardamom Friands with Lemon Curd Ronit Penso Cardamom Friands with Lemon Curd Ronit PensoCardamom Friands with Lemon Curd Ronit Penso
3. Add the rest of the ingredients and mix briefly to a fairly liquid batter. Use a measuring cup to divide the batter evenly between the baking cups.
Cardamom Friands with Lemon Curd Ronit PensoCardamom Friands with Lemon Curd Ronit Penso
4. Bake for 12 minutes. Take out of the oven and leave in the pan for a minute. Place a large tray on top of the baking pan and turn it upside down, to release the cakes. Place on a rack and let cool to room temperature before serving. Serve as is, or with Lemon Curd and fresh berries.
Cardamom Friands with Lemon Curd Ronit PensoCardamom Friands with Lemon Curd Ronit Penso Cardamom Friands with Lemon Curd Ronit PensoCardamom Friands with Lemon Curd Ronit Penso Cardamom Friands with Lemon Curd Ronit Pensoc Cardamom Friands with Lemon Curd Ronit PensoCardamom Friands with Lemon Curd Ronit Penso Cardamom Friands with Lemon Curd Ronit Penso

Lemon Curd
This Lemon Curd is not as thick as others, which is exactly what makes it prefect for serving as a sauce with the Friands.

Makes: 1 cup
Prep time: 10 minutes
Cooking time: 10 minutes
Ingredients:
1 large lemon
3 L egg yolks, at room temperature
¾ cup sugar
2 ½ oz (70 grams) butter, soft

1. Fill a large bowl with ice water and set aside. Fill a medium sized pot halfway with water, bring to a boil and lower the heat to medium. 2. Zest the lemon and measure 1 Tbs. Juice the lemon and measure ¼ cup.
Lemon Curd Ronit PensoLemon Curd Ronit Penso
3. In a medium sized heatproof bowl (that can sit comfortably on top of the pot), mix the egg yolks, sugar and lemon juice. Place on top of the pot and whisk for 2-3 minutes until the sugar dissolves and the mixture warms up. Add the butter, a bit at a time, and whisk until it melts and the mixture is warm and glossy.
Lemon Curd Ronit PensoLemon Curd Ronit Penso Lemon Curd Ronit PensoLemon Curd Ronit Penso
4. Add the lemon zest and mix. Place the bowl in the one with the ice water. Whisk occasionally, until the curd cools down and thickens a bit. The curd can keep, in a jar in the fridge, for about 2 weeks.
Lemon Curd Ronit PensoLemon Curd Ronit Penso
Lemon Curd Ronit PensoLemon Curd Ronit Penso Cardamom Friands with Lemon Curd Ronit Penso

58 thoughts on “Cardamom Friands with Lemon Curd

  1. Jessamine in PDX says:

    Oh! I am a sucker for financiers and friands — it’s the almond meal that just pulls me in. I also love the combination of lemon and cardamom with them. Your pictures look beautiful — wishing I had one (or two) of those to go with my morning coffee! =)

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  2. Nancy says:

    Stunning cakes! They look delicious! Why, oh why do you continue to taunt me with beautiful baked goods? Looks like another one of your creations is going on my “must bake” list :)

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  3. giti says:

    היי רונית, אני אמנם בחופש היום אז הירשתי לעצמי לראות הבלוג שלך, אבל אין לי סבלנות לעבוד עם תרגום, אז לצערי לא הבנתי כל כך את כל ההסברים והתוכן, אבל אני יכולה להגיד לך שהתמונות שלך מאוד מאוד השתפרו, ולא שהן היו לא טובות קודם! זה ממש כמו צילום מקצועי, גם ההעמדה והעיצוב…והאוכל נורא מגרה…והשימוש בתבניות עם צורות מוכנות נותן לזה עוד יותר אפקט מרשים, למרות שזה בטח נחשב לתעשייתי יותר..אבל זה עובד. מרימה לך כובע על ההתמדה עם הבלוג הזה. קצת חבל לי שזה לא מגיע לעוד אנשים, אבל אני יודעת שאין לך כוח לחפש במות נוספות, ואני יודעת שאת הפייסבוק והאינסטגרם את ממש לא אוהבת…אז אני מחזקת אותך שתמשיכי עם הבלוג הזה, שאני רואה שכבר יש לו כמה מעריצים משלו (טפו טפו טפו) י

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    • Tasty Eats Ronit Penso says:

      הי גתית, תודה על המחמאות! אני אכן לא דוחפת את הבלוג, אבל לאט לאט מגיעים עוד אנשים וזה נחמד, למרות שממש לא הייתי רוצה תפוצת המונים. אני עושה את זה יותר לעצמי וככה אני יכולה לעשות מה שבא לי וזה הכיף.. י

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  4. Anonymous says:

    Hi Ronit,
    Following your blog since you first sent me the link,
    Everything looks great!!!!
    Those Friands looks great and like we’ve now started to say here in Israel :”they look comforting…”
    They make you run home,make them with good coffe or tea and spend some time with your family.
    I also love your pictures because they show that everything you do is possible and easy!!!

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    • Tasty Eats Ronit Penso says:

      Hi Sweeties! I’m so glad to have your comment here, and in English! You are the best. :)
      Next time I’ll come to Israel we’ll make them together, but meanwhile I’m sure you can make them on your own. You’re both such good cooks! פורים שמח!נשיקות וחיבוקים מרונית :)

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    • Tasty Eats Ronit Penso says:

      Than you Steph! I really appreciate your feedback. :)
      I think this pan made the Friands better than usual, as it gives them a nice crust from the inside as well. It’s definitely my go-to pan for this from now on!

      The pan is “Wilton’s Non stick 12 cavity mini Bundt pan”, sometimes called “mini fluted pan”.
      I got it at a store nearby, but I’ve seen it online as well. it costs about $14 US. Good luck with finding it and I’ll be happy to hear about the results when you make them. :)

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  5. ChgoJohn says:

    A wonderful dessert, Ronit. I’m very partial to almond flavoring so these friands would be most welcome. Serving them with lemon curd must have been quite delicious. I wanted to try my hand making Meyer lemon curd this year but the season came and left too quickly. I’ll try again next year

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    • Tasty Eats Ronit Penso says:

      Thank you John. I know how busy you are with your blog and appreciate you took the time to write. :)
      As someone who grew up on homemade marzipan (a post for which will eventually be published…), I too love the almond flavor. Pairing it with lemon is such a natural and tasty match, and here it worked well once again.
      I too was unsuccessful in getting Meyer lemons this year. But for certain things there’s nothing like the good old plain lemon and I’m grateful for having them year round. :)

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