gluten free sticky mandarin friands …

Friands are small French cakes, usually made with almond flour and baked in small molds.

I decided that I would make friands when, given mandarins, I searched for recipes and found one on Taste. It was a recipe for ‘Sticky Mandarin Loaves’ – the recipe stated you could make mini loaves or friands. Friands it was!

It’s a simple & quick one bowl recipe. I modified the recipe by using gluten free plain flour.

FYI, I have made these friands twice and, in my opinion, blanched almond meal is better to use than the natural almond meal.

Blanched almond meal is made from almonds with the skins removed.

Natural almond meal is made from whole almonds with the skins intact and has a speckled appearance.

125g butter, softened
1 cup (215g) caster sugar
3 eggs
1 tablespoon finely grated mandarin rind
1/2 cup (55g) almond meal
3/4 cup (115g) plain flour
1/2 teaspoon baking powder
1/3 cup (60g) natural yoghurt
1/2 cup (100g) caster sugar, extra
1/4 cup (60ml) lemon juice
1/4 cup (60ml) mandarin juice
White sugar, to sprinkle
Shredded mandarin peel, to decorate

1) Preheat oven to 160°C.
2) Grease twelve 1/2 cup (125ml) capacity loaf or friand pans. Place on an oven tray.

3) Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy.

4) Add eggs, one at a time, beating well between each addition.

5) Add mandarin rind, almond meal, flour, baking powder and yoghurt and stir to combine.

6) Spoon evenly among pans and smooth over.

7) Bake for 15 minutes or until a skewer inserted in the centre comes out clean. Turn onto a wire rack to cool completely.

8) Combine the extra sugar, lemon and mandarin juice in a saucepan over low heat.

9) Cook, stirring, for 5 minutes or until sugar dissolves.
10) Increase heat to high and bring to the boil. Cook for 2-3 minutes or until syrup thickens.

11) Remove from heat and set aside to cool slightly. Pour evenly over each cake and set aside to cool slightly. Top with sugar and peel to serve.

The friands, served for afternoon tea, were light, moist, and tangy.

Great taste and smooth texture. They are just the cutest things! I was pleasantly surprised at how easy the friands were to make. I highly recommend this recipe.

“The first thing I see is the gluten-free section, filled with crackers and bread made from various wheat substitutes such as cardboard and sawdust. I skip this aisle because I’m not rich enough to have dietary restrictions.” ~ Anonymous



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