Madeleines, Financiers, Friands….they’re all the same, and yet they’re really not. I think the French just enjoying coming up with new names for every variation. In all fairness, a madeleine really does deserve a separate name from financiers and friands because it’s got a spongier consistency. But financiers and friands are pretty much interchangeable. They’re made with the same kind of batter, but they’re just baked in different shaped tins. Also financiers don’t have fruit on top usually, but friands do.
Friands aux fraises
Because friands usually contain some kind of fruit on top, it’s probably why I find myself making them often in my home. I feel like I’ve always got leftover fruit sitting in my fridge. No matter how many apple tarte tatins I make or peach almond cakes, I still find fruit lingering around in the fruit basket.
Since I’m moving into a new place this weekend, I’ve had to clear out my belongings, and part of that includes the monumental task of clearing out my kitchen. I just want to say a big “LE SIGH” here. Who knew a small gal like me could acquire so many things?
I was sort of shocked by it all. I’m the girl who loves shopping for storage bins and thoroughly enjoys organizing items into neat trays and compartments. My room took me about 2 hours to pack, tops.
But the amount of bakeware and cookware I had was just like…woah. The problem is, the place I’m moving to is a really chic, but really small apartment. There’s probably less than half the amount of storage space I have right now.
I’ll just have to figure it out. I can’t get rid of my bakeware. I’m emotionally attached. Also, cute little [easyazon_link identifier=”B000KENOBI” locale=”US” tag=”monpetitfour-20″]brioche tins[/easyazon_link] like the ones used here are great for making delicious friands, as showcased in this recipe.
Instead of tossing the strawberries that have been sitting in my fridge, I decided to make these friands. I only had about 6 or 7 strawberries left, which isn’t enough to make some other typical strawberry desserts.
Instead, I sliced up the small handful of strawberries I had and baked these lovely strawberry lemon friands.
These delicate cakes are made with a mix of flour and almond meal, but they could easily be made entirely of almond meal for those of you looking for a gluten-free option. They’re almost like the French version of a muffin, but I find them more cake-y than American muffins.
The almond meal really lightens up the batter, in addition to the use of egg whites. The cakes are incredibly moist from the high butter content, making each bite of these cakes absolutely blissful.
The strawberries’ sweetness really comes out since it undergoes that sort of roasted effect from baking in the oven. The lemon also contributes to the sweetness of the strawberries, highlighting their natural nectarous taste. A dusting of powdered sugar is all you need to complete these simple, but oh-so-scrumptous cakes!
- 7 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 cup powdered sugar
- 3/4 cup almond meal
- 3 large egg white
- zest of 1 lemon
- 5 strawberries, stems removed and sliced
- Preheat the oven to 375°F. Melt the butter and set aside until cool. Meanwhile, whisk the flour, powdered sugar, and almond meal together in a large bowl.
- In a separate bowl, whisk the egg whites until they’ve lost their yellowish tint and nice and foamy. Make a well in the center of your dry ingredients and pour the egg whites in. Add the zest of the lemon and gently stir together to create a very thick batter.
- Add the melted and cooled butter to the batter and stir until the butter is thoroughly mixed in. Divide the batter among 6 well-greased tins (either muffin tins or briochetins). Place a few strawberry slices on top of each.
- Bake the cakes for 20 to 25 minutes, until the edges are golden and a toothpick inserted in the center comes clean (or with just a couple crumbs). Let the cakes slightly cool in their tins before popping them out. Sprinkle with powdered sugar and serve as is, or with a side of ice cream/whipped cream.
Nutrition Information:Yield: 6 Serving Size: 6 Servings
Amount Per Serving: Calories: 313