Baking the Best Friands with the Bakemaster 12 Cup Friand Pan
Typically when I make friands I use a muffin tin, so I was keen to try out the Bakemaster 12 Cup friand pan. The Bakemaster range is made from quality heavy-duty carbon steel which makes it very sturdy and the pan also has durable rolled edges to prevent warping. The pan features a high quality double non-stick coating which made unmoulding the notoriously sticky friands a breeze. This 12-hole friand pan is fridge and freezer safe, oven safe for up to 260°C and it’s also dishwasher safe as well. It’s best to avoid using metal utensils and scourers though to prevent damaging the non-stick coating. All in all, it’s the perfect pan to make perfect friand.
Here's a recipe for you which makes 12 pistachio and raspberry friands, adapted from The Violet Bakery Cookbook by Clair Ptak. If you’re having trouble sourcing hazelnut meal you can just use more almond meal. To make the ground pistachios, I used the small food processor attachment on my stick blender and it worked like a charm.
For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams, and my oven is a conventional gas oven not fan-forced, so you may need to reduce your oven temperature by 20°C.
Ingredients
- 90g plain flour
- ¾ tsp baking powder
- Pinch of salt
- 50g almond meal
- 40g hazelnut meal
- 40g ground pistachios
- 190g icing sugar sifted
- 150 egg whites (4 egg whites), lightly whisked with a fork
- 115g butter, melted, plus more for greasing the moulds
- 2 tsp vanilla extract
- 36 fresh or frozen raspberries
- 50g slivered pistachios
- Icing sugar, for dusting
Method
- Preheat the oven to 180°C. Butter 12 friand moulds or muffin tins.
- Sift the flour, baking powder and salt into a large bowl.
- Stir in the ground nuts and the icing sugar and mix until combined. Stir in the butter and vanilla extract then sufficient egg white to form a loose batter.
- Spoon the mixture evenly into the moulds, filling them to about three-quarters full.
- Top each friend with two to three raspberries and sprinkle with the slivered pistachios.
- Bake for 20-25 minutes, or until the top of the cakes are golden brown and springy to the touch.
- Leave the cakes to cool in their moulds before unmoulding onto a cooling rack. When completely cold, dust with icing sugar. They will keep in an airtight container for a few days.
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