Pistachio and honey friands

July 20, 2022 (Last Updated: July 19, 2022)
Pistachio and honey friands

Pistachio and honey friands

A rich, sweet tea time treat with a pop of tart blueberry. Try these delicious Pistachio and honey friands at your next tea party!

MAKES 12| HANDS-ON TIME 40 min | TOTAL TIME 1 hour 10 minutes

INGREDIENTS

  • 1⅓ cups icing sugar
  • pinch of salt
  • 90 grams ground pistachios
  • 30 grams ground almonds
  • 75 grams plain flour
  • 1 tsp baking powder
  • 6 egg whites
  • 185 grams butter, melted, cooled
  • 125 grams blueberries

HONEY PISTACHIO SYRUP 

  • ½ cup orange juice
  • cup honey
  • 35 grams slivered pistachios

 

METHOD

PREHEAT oven to 200°C. Grease a 12-hole (⅓ cup) muffin pan. Line bases with baking paper.

SIFT icing sugar, salt, ground nuts, flour and baking powder into a bowl. 

WHISK egg whites in a bowl until frothy. Fold in butter and sifted dry ingredients until smooth and combined. 

SPOON mixture evenly into pan holes.

BAKE friands for 10 minutes. Reduce oven to 180°C; bake for a further 15 minutes or until a skewer inserted in the centre comes out clean. Stand cakes in pan 5 minutes before turning, top-side up, onto a wire rack to cool slightly.

HONEY PISTACHIO SYRUP 

BRING juice to the boil in a pot over high heat; boil for 4 minutes or until reduced by half. 

STIR in honey; boil a further 2 minutes or until thickened slightly. Stir in nuts.

SERVE warm friands topped with warm syrup and blueberries. 

<FOOD TEAM TIP > Friands differ in taste and texture from muffins in that they are more dense and chewy. They often have fruit added to them to provide a tangy punch to the buttery delicate taste.

 

Pistachio and honey friands

Serves: Makes 12
Prep Time: 40 minutes Total Time: 1 hour 40 minutes

Ingredients

  • 1⅓ cups icing sugar
  • pinch of salt
  • 90 grams ground pistachios
  • 30 grams ground almonds
  • 75 grams plain flour
  • 1 tsp baking powder
  • 6 egg whites
  • 185 grams butter, melted, cooled
  • 125 grams blueberries
  • Honey pistachio syrup
  • ½ cup orange juice
  • ⅓ cup honey
  • 35 grams slivered pistachios

Instructions

1

Preheat oven to 200°C. Grease a 12-hole (⅓ cup) muffin pan. Line bases with baking paper.

2

Sift icing sugar, salt, ground nuts, flour and baking powder into a bowl. 

3

Whisk egg whites in a bowl until frothy. Fold in butter and sifted dry ingredients until smooth and combined. 

4

Spoon mixture evenly into pan holes.

5

Bake friands for 10 minutes. Reduce oven to 180°C; bake for a further 15 minutes or until a skewer inserted in the centre comes out clean. Stand cakes in pan 5 minutes before turning, top-side up, onto a wire rack to cool slightly.

Honey pistachio syrup

6

Bring juice to the boil in a pot over high heat; boil for 4 minutes or until reduced by half. 

7

Stir in honey; boil a further 2 minutes or until thickened slightly. Stir in nuts.

8

Serve warm friands topped with warm syrup and blueberries. 

 

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