Rosemary & apricot friands Recipe

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This Rosemary & apricot friands Recipe is a delicate and moist recipe, which is made with ground almonds and fresh rosemary. It’s a classic, foolproof recipe, ready in about 35 minutes.

Rosemary & apricot friands Ingredients

100g unsalted butter, plus extra for greasing
1 sprig of fresh rosemary
4 apricots
125g icing sugar, plus extra for dusting
25g plain flour
85g ground almonds
3 medium egg whites
1 lemon

How To Make Rosemary & apricot friands

Prep the oven and moulds: Preheat the oven to 180ºC (fan)/gas 4. Generously butter six non-stick friand moulds and set them aside.
Prepare the wet ingredients: Melt the butter and set it aside to cool. Pick the rosemary leaves from the sprig and finely chop them. Destone the apricots and slice each one into 6 thin pieces.
Combine the dry ingredients: In a large mixing bowl, sift and combine the icing sugar, plain flour, and ground almonds.
Whisk the egg whites: In a separate, clean mixing bowl, use an electric or hand whisk to beat the egg whites until stiff peaks form.
Fold the batter: Make a well in the center of the dry ingredients. Add the whisked egg whites, finely grate in the lemon zest, and add half of the chopped rosemary. Gently pour in the cooled melted butter and carefully fold everything together until you have a soft, combined batter.
Fill the moulds and bake: Pour the batter evenly into the prepared moulds. Top each friand with a couple of apricot wedges and a sprinkle of the remaining chopped rosemary. Bake for 15 to 20 minutes, or until golden brown and a skewer inserted into the center comes out clean.
Cool and serve: Set the tin aside to cool completely before carefully removing the friands. Dust with extra icing sugar before serving.

Recipe Tips

How to get perfectly stiff egg whites: Make sure your bowl and whisk are completely clean and free of any grease or fat. Any trace of oil or egg yolk will prevent the whites from reaching their full volume.
What if I don’t have friand moulds? A standard 12-hole muffin tin is a perfect substitute. Just be sure to grease it well and note that the baking time might be slightly shorter, so check them after 12-15 minutes.
Can I use a different fruit? Absolutely. Raspberries, blueberries, or thinly sliced plums would all be delicious substitutes for the apricots.
How to prevent the friands from sticking: Be generous when buttering the moulds. For extra insurance, you can also lightly dust the buttered moulds with flour, tapping out any excess before adding the batter.

What To Serve With Rosemary & Apricot Friands

These delicate cakes are perfect for an afternoon treat. Serve them with:

A freshly brewed pot of tea
A cup of coffee
A small dollop of clotted cream or mascarpone

How To Store Rosemary & Apricot Friands

Room Temperature: Store the friands in an airtight container at room temperature for up to 3 days. They are best enjoyed on the day they are made.

Rosemary & Apricot Friands Nutrition Facts

(Approximate values for one friand)

Calories: 350 kcal
Protein: 7g
Carbohydrates: 35g
Fat: 20g
Fiber: 2g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What exactly is a friand?

A friand is a small, light almond cake that originated in France. It’s known for its moist, dense texture from the ground almonds and its light airiness from the whisked egg whites.

Can I make these gluten-free?

Yes. To make this recipe gluten-free, simply substitute the 25g of plain flour with a gluten-free plain flour blend.

Why did my friands turn out dense instead of light?

This can happen if the egg whites are not whisked to stiff peaks, or if the batter is overmixed when combining the wet and dry ingredients. Be sure to fold the ingredients together gently, just until combined, to keep the air in the egg whites.

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