Since I came across friands I cannot get enough of them. These wonderful almond cakes are so moist they will melt in your mouth. they are like oval wonders to your palate. The ground almond and the whites gives the batter a light and airy mixture. Once you've tried one, there's no way back. They will keep moist and delicious for 3 to 4 days. You need a special friand tin, but you can use a muffin one, if you dont have it. So, there you go, now there's no excuse.
Lemon curd is one of the simplest and yummy things in the world. Keep it in the fridge in a glass jar and you will have the most delicious toast. I really don´t thinkk that lemon curd it's so fattening, as there´s not so much sugar and it only has 8 grams of butter, or at least this recipe that I always use which comes from Aran Goyaga, a five star pastry chef, with mouth watering recipes and outstanding photography.
100 grams organic eggs
35 grams sugar
100 grams lemon juice
Zest of 1 lemon
8 grams unsalted butter
Whisk eggs, sugar, lemon juice and lemon zest in a bowl. Place the bowl over a double boiler and cook slowly while whisking until it thickens. Pass through a sieve and let it cool in an ice bath. Add the softened butter and whisk until incoporated.
185g melted buter
120g ground almond
240g icing sugar
75g plain flour
1 tablespoon lemon zest
1 tablespoon lemon juice
Preheat the oven to 180degrees.
Grease the friand or muffin tins.
Place egg whites in a bowl, and whisk with a fork until they are combined. Add butter, ground almond, and sifted icing sugar, then the flour, lemon juice and zest. Mix. Divide the mixture among the tins, bake for 20 minutes.