Friands (mini almond cakes), are one of my favorite quick and easy type of desserts. In a recipe I posted HERE a few years ago, I used cardamom powder in the batter, and served them with lemon curd. This time, I’ve decided to omit the cardamom, and serve them with lime curd – and the result was just as delicious. The almond flavored cakes, with their slightly grainy texture, pair beautiful with the sweet-acidic buttery curd.
The main reason (other than the great flavor combination), that I often pair these tiny cakes with a citrus curd, is that the cakes batter requires only egg whites, so preparing a curd with the remaining egg yolks makes perfect sense. Serving these tasty light mini cakes with the highly aromatic lime curd over them, creates a light and fresh summer dessert. Try it and enjoy.
* For more detailed information about Friands’ origins, and their connection to the French financier cookies, click HERE.
* Mini muffin pan can be used instead of the mini Bundt pan.
Makes: 12 mini Bundt cakes (see notes)
Prep time: 10 minutes
Baking time: 12 minutes
1 stick (115 grams) butter
3 L egg whites, at room temperature
½ tsp vanilla paste
¾ cup powdered sugar
½ cup almond meal
¼ cup flour
¼ tsp salt
- Preheat the oven to 375F (190C). Melt the butter and keep in a warm place. Use a bit of the butter to brush a 12 holes mini Bundt pan. Dust with flour, turn upside down and tap on the pan, to get rid of excess flour. Place the pan in the fridge until using.
- Mix the egg whites and vanilla in a large measuring jug, and whisk for about one minute, until large bubbles appear. Add the powdered sugar and whisk until frothy, about 1 minute.
- Add the rest of the ingredients and mix briefly to a fairly liquid batter. Divide the batter evenly between the baking cups.
- 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 lime curd, as seen here.
Note: this lime curd is not as thick as most curds, which makes it prefect for serving as a tasty sauce with the Friands. For a thicker curd, double the amount of butter.
Makes: 1 cup
Prep time: 10 minutes
Cooking time: 10 minutes
2 large limes
3 L egg yolks, at room temperature
¾ cup sugar
2 ½ oz (70 grams) butter, soft (see note)
- Fill a large bowl with ice water and set aside. Fill a medium size pot halfway with water, bring to a boil and lower the heat to medium.
- Zest one lime and measure 1 Tbs. Juice the limes and measure 1/3 cup.
- In a medium size heatproof bowl (that can sit comfortably on top of the pot), mix the egg yolks, lime zest, sugar and lime 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.
- 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.