If you haven’t tried friands then you need to. Light moist cakes with crispy edges and a sweet glaze. They are popular in Australia and New Zealand and hopefully soon this side of the world. As we are in full Finnish apple season here, I decided to make apple cardamom versions – a true match made in heaven.
Apple and Cardamom friands – makes 10 – 12
110 g melted coconut oil, (room temperature, not burning hot) plus extra for greasing
160 g plain flour, plus extra for dusting
11 tbsp aquafaba
180 g sugar, plus 2 tbsps
1 tsp baking powder
1/2 tsp salt
3 cardamom pods, bashed and their seeds ground
2 apples, suitable for baking
30 g pistachios, finely chopped
1/2 dl/ 50 ml apple juice
preheat the oven to 180 degrees c.
grease a 12 hole muffin tin and dust with a little flour, shaking off the excess. Cut 12 small rounds of baking paper and use to line each muffin hole.
Peel and core the apples. Chop one into small cubes and the other slice thinly to use to top your friands.
Whisk the aquafaba to the soft peak stage. Add the 180 g of sugar and whisk for another 30 seconds. Fold in the flour, baking powder, salt, and cardamom, before carefully folding in the melted coconut oil and chopped apples. The mix might seem very thick, but don’t worry as the coconut oil melts it will rise well in the oven.
Spoon into the prepared muffin tray. Top each friand with a few slices of apple before baking in the oven for around 20 – 25 minutes, or until risen, golden and light and springy to the touch. Remove the cakes onto a wire rack to cool.
Meanwhile add the apple juice and remaining 2 tbsps of sugar to a small saucepan. Heat and allow to simmer for 3 to 5 minutes, or until slightly thickened and sticky.
Brush the cakes with the syrup and sprinkle with the reserved chopped pistachios