Recipes Tea cakes

Almond friands with cherries & a macadamia nuts crisp (gluten free)

April 23, 2018
almond friands cherry macadamia

For the last few weeks I have been testing different recipes in my kitchen and mostly playing with flours. I wanted to make my version of the almond friand with cherries & pistachio crumble that I occasionally buy from my local bakery.

Once again, I took inspiration from my friend’s cookbooks ‘Super Farines’ by Jennifer Hart-Smith (@tookies.gambetta) and also the ‘Alternative Baker‘ by Alanna Taylor-Tobin. Then I came up with a version with cherries & a macadamia nuts crisp (nuts that Jennifer kindly brought back for me from her recent Australian holiday).

I like this version with sorghum flour as it is very close in taste to the classic version of almond friands with wheat flour, but with the benefit of being gluten free. I have made another version with roasted corn flour as well. I like it too but the flavour is much stronger. So give it a go and let me know what you think!

Ceramic colander by Jo Norton – Ceramic spoon by Bridget Bodenham

Recipe

yield 10 round cakes 

Prep time: 15 min / Baking time: 15-20 min

Ingredients

113g unsalted butter
3/4 cup (80g) almond meal
1/3 cup (35g) sorgho flour
1 1/2 tbsp (11g) corn flour
1/2 cup (100g) raw cane sugar
1/4 tsp sea salt
4 large egg whites (1/2 cup – 120ml)
30 pitted preserved cherries (or fresh depending on the season)

For the macadamia crisp

1/4 cup (35g) rice flour
2 tbsp (10g) canihua flour
1 tbsp (5g) tapioca flour
1/2 cup (50g) macadamia nuts roughly chopped
1/4 cup (50g) light/brown sugar
1/4 tsp sea salt
42g cold unsalted butter cut into small pieces

 

Method

Pre heat the oven to 180°C/350°F.

Melt the butter in a small sauce pan until it starts to get a brown colour (but not too dark). Remove from the heat and allow to cool.

Mix the dry ingredients. Then add the egg whites and butter until combined and smooth.

For the crisp, just mix all ingredients with the tips of your fingers until you get rough crumbs.

Pour the mixture into a friand or a muffin pan (or anything similar). For each cavity, dip 3 cherries in the batter and sprinkle the macadamia crisp on top.

Bake for 18-20 min (if your cakes are smaller it might take only 12-15 min).

almond friands cherry macadamia

Enjoy!

You can find a more classic version of almond friands here.

You can discover Jo’s work here and why not attend one of her workshops in her pottery studio in Currumbin, QLD, Australia.

Bridget Bodenham creations can be found here.

You Might Also Like

No Comments

Leave a Reply