Friands are almond mini cakes, a version of the classic Financier mini cakes. Both types are made with butter, egg whites, almond meal, powdered sugar and a small amount of flour. The major difference between the two types is in the butter: while in the Friands melted butter is used, the Financier is made with brown butter.
Another difference lies in their shape: the Friands can be baked in any mold, while the classic Financiers are traditionally baked in small 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 not used solely to describe these cakes, but also to describe a gourmet (person), and a meat pie! However, for our purposes, it is suffice to know that Friands are very tasty and very easy to make.
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! Try it and enjoy.
Notes:
* In the recipe here, I’ve decided to bake the cakes in a mini Bundt pan. If you don’t have one, you can use a mini muffin pan instead.
* I’ve also decided to add Cardamom powder to the batter, as I find it works very well with almonds. However, if you’re not a fan of cardamom, you can omit it, or use any other warm spice, such as ginger or cinnamon, instead.
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 temperature
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 bit of flour. Turn upside down and tap on the pan, to get rid of excess flour. Place the pan in the fridge until using.
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.
3. Add the rest of ingredients and mix briefly to a fairly liquid batter. Use a measuring jug to divide the batter evenly between the baking cups.
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.
Lemon Curd
* This Lemon Curd is not as thick as most curds, which makes it prefect for serving as a sauce with the Friands. If you’re looking for a thicker spread type of lemon curd, double the amount of butter.
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
2½ oz (70 grams) butter, soft (see notes)
1. Fill a large bowl with ice water and set aside. Fill a medium 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.
3. In a medium heatproof bowl (that can sit comfortably on top of the pot), mix the egg yolks, sugar and lemon juice. Place over 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.
4. Add the lemon zest and mix. Place the bowl in the one with ice water. Whisk occasionally, until the curd cools down and thickens a bit. The curd can keep, in a sealed jar in the fridge, for about 2 weeks.
Beautiful! I love your molds.
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Thank you Michele! I love the molds too! 🙂
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That looks so yummy!! I wish I had made some meyer lemon curd this year, but time slipped away from me.
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Thank you!
It is a shame Meyer lemons have such a short season. Next year! 🙂
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Very pretty! 🙂
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Thank you! Glad you liked them! 🙂
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wow! Ronit these look absolutely delightful! And I had never seen mini bundt pans before !
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Thank you Indu! I bought the mini Bundt pan not long ago and I really enjoy using it. 🙂
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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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Thank you!
Still working on a virtual way to send actual foods…. 😀
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These look incredible! What a lovely color you for on them. Brava for using those mini-bundt tins! And thank you as well for the difference between friands and financiers. I never knew!
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Thank you Daisy for your lovely comment. So nice to hear. 🙂
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I have never tasted Friands! Can’t wait to give these a shot. Looking excellent 🙂 (P.s It has cardamom!)
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Yes, I’m quite happy about adding the cardamom! It really adds a lot. And they are so tasty and easy to make, I”m sure you’ll like them.
Feel free to re-blog and I’ll be happy to hear about the results. 🙂
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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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lol Sorry! 😀
They are really very tasty and so very easy and quick to make – so no reason to postpone making them! 🙂
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Oohhh, I won’t! They have moved to the top of the list in the sweet column 😉
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I’ll be happy to hear about the results. 🙂
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Delicious and the photos are awesome. Thanks for sharing!
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My pleasure. I hope you’ll enjoy them. 🙂
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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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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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Perfection. You make me feel like taking up the baking tools for a change.
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Thank you! I hope you will, and would be happy to hear about the results. 🙂
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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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Anonymous=Rami Gabay…
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Hi Rami! I was wondering who this “anonymous” was… 🙂
So glad you liked the cakes. I hope you’ll be encouraged to make them. They are indeed so very easy and very tasty. Best regards to all! פורים שמח!:)
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Gosh. How did I miss this post?! How adorable do the mini bundts look and that curd is to die for. Love the addition of cardamom with the almond meal…
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It’s really not easy to keep track of all the posts out there… But I’m glad you’ve found it and liked it. I too love the cardamom in it. It really elevates the cakes to a new level.. 🙂
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THIS LOOK SO GOOD WE WILL TRY AND MAKE THEM BUT BETTER IF YOU COME AND HELP US… NOGA AND ZOHAR
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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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Ronit! These look amazing! I adore almonds and really want to give these a go! 🙂 I love your pan, where did you get it from? As Liz said, great photos!
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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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OMG! all these flavours together??? cumin, almonds and lemon curd??? wow! your recipe is really interesting!
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Thank you! 🙂 I hope you’ll try the recipe and I’ll be happy to hear about the results.
Just one important correction – the spice powder is NOT cumin, but cardamom.
They are quite different, and from my experience cumin is not the best in baking.
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Lol. I knew that it was cardamom, I don’t know how I wrote cumin! I making too many mistakes in these last days… I should rest!
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I figured you knew, but just to be on the safe side… 🙂
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very good!!!
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Thank you! 🙂
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simply deliciousm lemon curd is really tricky and i guess you’ve just duing a great job!!!
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Thank you! 🙂 Lemon curd is not that hard to make, especially if using a double boiler like I did. And it’s very tasty! 🙂
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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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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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Love your pan! I love almonds as well as lemon curd…I think these could become a favorite in my book. 🙂
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Thank you! I hope you’ll try the recipe and enjoy the results. 🙂
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greetings from Italy!!!!!!! good weekend!!!!!
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Thank you. A good weekend to you too.. 🙂
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This is a nice little dessert to serve guests…I especially like the lemon curd that is more sauce like.
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Thank you Karen. I’m glad you liked the idea. 🙂
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I have never made these and you have made me want to try them. I also love the m
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They are really tasty and easy to make. I hope you’ll try and enjoy the results. 🙂
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Stunning!
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Thank you! 🙂
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Delice! What a brilliant idea for a dinner party! xx
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Thank you! 🙂
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This looks beautiful and so delicious! Love the use of cardamom. Thanks for sharing! 😀
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Thank you Ada! 🙂
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Reblogged this on dawn spitfire's blog and commented:
YUMMO!
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