These Cranberry, Coconut, and White Chocolate Friands (almond cakes) were our dessert one night, and leftovers eaten the following morning along with our cappuccinos. I found them to be even more flavorful the next day. The original recipe calls for 1 cup fresh cranberries, which I did not have, so I substituted dried cranberries that I rehydrated in boiling water. Next time I plan to make the friands with fresh blueberries!
• Jennie Jordan | The West Australian, recipe adapted
MAKES 10 FRIANDS
• 3/4 cup dried cranberries
• 1 3/4 cups almond meal
• 1/4 cup Confectioners' sugar
• 3/4 cup unbleached, all-purpose flour
• 1/2 teaspoon baking powder
• 140 grams unsalted butter, melted
• 5 egg whites, lightly beaten
• 1/2 cup shredded coconut
• 2-3 tablespoons finely chopped white chocolate
1. Place the dried cranberries in a bowl and cover with boiling water. Steep for 10 minutes, then drain and set aside.
2. In a large mixing bowl, sift together the almond meal, Confectioners' sugar, flour, and baking powder. Add the melted butter and stir to combine. Add the egg whites and beat until a smooth batter.
3. Fold in the reserved cranberries, coconut, and white chocolate. Divide batter between 10 greased and lined metal oeufs en gelée molds, if you have them, or muffin tins. Bake in a preheated 350˚F oven for approximately 25 to 30 minutes, or until golden brown. Dust lightly with Confectioners' sugar before serving.
TAKE a LOOK:
I spent the month of December baking cookies. Nothing new. All were cookies I've made before; a Christmas tradition.
Our family Christmas was delayed by a day, until part of our family returned from out of town. We celebrated with a big noon meal. The entrée was a Beef Stroganoff by Jonathan Waxman that I have made several times before and absolutely love. I meant to photograph it and post the recipe, but I didn't even take the time for a quick shot with my phone. By the time the meal was plated, I was hungry and dove right into the beef tenderloin with cognac mushrooms in a sauce of mustardy crème frâiche. If it sounds like your kind of a meal, get the recipe HERE. If I can make a suggestion... make more than the recipe calls for. You will end up eating it all!
Grand dog, Miss Midge, waiting for the festivities to begin... and possibly some food to fall to the floor?
It was a first time in my kitchen for the Chocolate and Olive-Oil Cake. This cake is now classified as, "a keeper". So good! Whipped crème frâiche is the perfect accompniament. I got a good laugh from both of my daughters. Each one walked past the bowl of whipped crème frâiche and plunged their finger in for a lick. Both made quite a face when the cream they expected to be sweet, wasn't. It is perfect, tho', alongside the fudgy cake.
Next up... New Years Day Brunch. I need to get to work...