Fascinating and French: An Almond Friand

 

Did you know that "friand" means "fond of"? Je suis friand de chocolat means I am fond of chocolate. I find the french just absolutely amazing; how they come up with such exquisite creations, one will always wonder. A friand is actually a bite-sized cake traditionally made from almond meal, butter, sugar, egg white and flour. They usually have a flavor folded through them such as assorted berries, chocolate, citrus, and other fruits. 

Today was my first time baking a friand and my second time eating a friand. The first time I ate a friand and heard about it was my cousin's strawberry friand. It had a slight tang, subtle sweetness, and nice moistness. As we made the almond friand, I noticed the beautiful consistency of the batter. When it was being baked, each individual friand rose with such elegance. Taking a bite of it was every bit as palatable and delectable. It truly is a bake to be fond of.

Almond Friand
Makes about 40 mini cupcake-sized

Ingredients:
1 1/2 cups (185 grams) icing sugar
1 cup (150 grams) plain flour
5 egg whites, lightly beaten
180 grams butter melted
1 teaspoon vanilla essence
1 packet (approx. 100 grams) almond flakes

Directions:

1. Preheat the oven to 180 degrees Celsius. Prepare a two 24 mini muffin mold non-stick baking trays.
2. Sift and combine the icing sugar, plain flour and almond meal together.
3. Mix the egg white, melted butter and vanilla essence together then add to the dry ingredients mixture and stir until just combined.
4. Spoon the mix into each mold and fill 3/4 full. Sprinkle almond flakes on top of each. 
5. Bake for approximately 12-15 minutes or until the tops are browning or when a skewer is inserted, it comes out clean. Allow to cool for 5 minutes before removing from the tray. Enjoy (;

Something A Little Tangy

Ever since I came back from Melbourne I have been on a search for an orange poppy seed cake recipe. I don't remember having orange poppy seed cakes ever since I can remember, but when I had a slice of an orange poppy seed cake in Melbourne I just wanted to recreate the recipe.

So I've been on the hunt for an orange poppy seed cake recipe and here it is; an easy and moist orange poppy seed cake. 

At first it seems like an ordinary cupcake but when you take a bite out of it, there is this subtle citrus taste- slightly tangy, slightly bitter, but mostly sweet and yet not too overpowering flavour.

Seeing so many oranges in the fruit bowl makes me smile. Oranges filled with vitamin C, fresh and juicy.

Orange Poppy Seed Cupcakes
Makes 48

Ingredients:
1 large orange
185 grams butter
3 eggs whisked
1 cup caster sugar
1 1/2 cups self-raising flour
2 tablespoons

Directions:
1. Preheat oven to 180 degrees Celsius and prepare a mini muffin or cupcake tin with 48 molds.
2. Puree orange in food processor(I used a blender and put the eggs inside too).
3. Cream the butter and sugar together until light and fluffy then add the eggs slowly while continuously beating then add the orange puree and mix.
4. Add the flour and poppy seed and fold into the wet mixture.
5. Equally divide mixture between 48 molds.
6. Bake 15 minutes at 180 degrees Celsius, or check by using a skewer to poke the inside of the cupcake and see any mixture is attached to it, if not then the cupcakes are ready. Let cool and enjoy (;

Butter Icing On Butter Cupcakes

In the spur of the moment, on a warm week night, I decided to make a classic cupcake recipe because I came across... Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog. I  pulled out my dad's old recipe book that had been sitting in the shelf and covered in dust for years just to bake some cupcakes to post for this bake up.

This recipe belongs to my dad, who made it during the time he studied a bit of baking. I, on the other hand, have no experience in making cupcakes.   

I know my dad used to be a great cake decorator because I have witnessed it in old photos (which I can't show you but maybe one day I can be just as good). So me and my sister were just trying to do justice to this recipe but I'll leave it to you to judge. Despite the amateur decorations the cupcakes were buttery, fluffy, and delightful.

Behold, the cupcakes await to be eaten...
(someone in the background is eyeing the cupcake)
                                     
Enjoy cupcakes!

Butter Cupcakes

Makes 12

Ingredients:

125 grams of butter at room temperature

3/4 cup sugar

dash of vanilla essence

2 eggs

2 cups self-raising flour

1/2 cup milk

Directions:

1. Preheat the oven to 190 degrees Celsius.
2. Cream the butter and sugar together.
3. Whisk the eggs together in a separate bowl then pour it bit by bit into the butter mixture, beating the mixture until it is incorporated before adding more egg mix.
4. Add half the flour into the mixture and fold. Then add half the milk and fold. Continue to fold while adding the other half of flour and milk into the mixture.
5. Add the vanilla essence and incorporate into the mixture. Mixture should have a smooth consistency.
6. Line the cupcake baking tray with cupcake holders or baking paper. Divide the batter into 12 cupcake tin hole tray. Bake for about 25-30 minutes or when inserting a skewer into the cupcake, no batter is stuck to the end of the skewer.
7. Serve with desired icing or just as it is. (Note: for buttercream beat 200 grams of butter with 1/2 cup icing sugar and a dash of vanilla essence. Add 3 drops of food colouring if desired.)