Friands are small, delicate oval-shaped cakes made with a batter based on almond and egg white. My rustic version starts with natural almonds, rather than traditional blanched almonds or snowy white almond meal. I am enjoying the last of the pears at the moment so I’ve used them, but classic friand additions include raspberries and blueberries so feel free to use those instead.
If you don’t have any friand moulds, you can use muffin tins. Even though the name sounds French, friands are most popular in Australia and New Zealand. A similar batter is used to make financiers in France, bar-shaped moulds that resemble gold ingots.
At the moment in Melbourne, we are locked down and not allowed to eat in restaurants or gather at other people’s homes. However, the rules have eased recently and we are now allowed to have picnics with up to five people from two households. So on Sunday I did something really special: I went on a picnic with my two daughters and my parents. It was the sweetest, warmest, shiniest and most deliciously idyllic occasion. And I brought these friands. They are a small and simple pleasure but sometimes you don’t realise how precious the small, simple things are until you can’t have them anymore. That’s what eating with my parents and children felt like. I savoured every moment and every crumb.
Time: 30 minutes