Photography: Robyn Lea
Friands are delicious little cakes that can be flavoured in all kinds of ways. These friands have been flavoured with the delicate taste of lemon verbena leaves and punchy orange zest. Paired with preserved lemon crème fraiche, they’re perfect for a high tea or brunch or a little snack when the afternoon slump hits.
For more baking ideas, check out our list of high tea recipes or these baking recipes. For another type of friand, try these gluten-free friands – ideal for those with dietary restrictions and delicious enough so everyone can enjoy them.
Ingredients
Method
Preheat oven to 180°C (fan-forced).
Place the butter in a medium saucepan over medium heat. Cook until golden and foaming, then start to whisk. Continue cooking until the butter is a very deep brown, almost black in colour. Remove from the heat, but keep whisking until the butter cools to room temperature.
Combine the egg whites and sugar in a large bowl and whisk until the mixture starts to turn white. Whisk in the ground almonds, lemon verbena, orange zest and salt until combined. Whisk in the room-temperature butter, then transfer the mixture to the refrigerator to cool.
Meanwhile, make the preserved lemon paste. Remove preserved lemons from the jar and lightly wash, then blend to a paste, adding a small amount of grapeseed oil to create a smooth texture.
To make the preserved lemon crème fraîche, combine all the ingredients in a bowl.
Divide the cooled friand mixture among the holes of a 12-hole friand tin and bake for 14 minutes. Remove from the oven and allow to cool in the tin for 5 minutes, then turn out and dust with icing sugar, if liked. Serve warm with the preserved lemon crème fraîche.
The preserved lemon paste can be stored in the refrigerator for up to 3 months.
Note
This is an edited extract from A Heide Harvest by Alice Crowe and Maximilian with photography by Robyn Lea, published by Thames & Hudson, $64.99.
Be the first to read this story by subscribing to Home Beautiful magazine.
