Pistachio And White Chocolate Little Cakes

This is actually a recipe for a lovely friand but my friand tins are buried deep in packing boxes so instead I made 24 little cupcakes.  Friands are moist and dense and quite different in texture to a regular cupcakes.  Best eaten the day they are made and ideally warm from the oven with a coffee.

Last week I went down to the Byron Bay Writers Festival and arrived bright and early.  The first thing I did was get myself a warm latte from Zentveld’s coffee tent and a warm raspberry friand for breakfast.  Not my usual breakfast but it was incredibly good and it got me thinking about making friands.

I would recommend making them in the friand tins if you have some or mini loaf tins.  But the little cakes worked well for me today as I just wanted something small and sweet to serve with coffee.

You will be left with 5 egg yolks so it is worthwhile planning something extra to make that uses lots of egg yolks so they don’t go to waste.  Custard, ice cream, creme brulee, hollandaise sauce etc.  I’m struggling here to think of healthier options.  I went with vanilla bean ice-cream.

pistachio and white chocolate little cakes

(from David Herbert’s book ‘The Really Useful Cookbook’)

100g unsalted pistachios
125g icing sugar, sifted, plus extra to serve
50g plain flour, sifted
2 teaspoons finely grated lemon zest
100g unsalted butter
100g white chocolate, chopped
5 egg whites

Preheat oven to 180 degrees C.  Lightly grease an 8 x friand tin, mini loaf tins or you could line small cupcake tins with paper cases.

In a small food processor blitz the pistachios and half the icing sugar until nuts are finely ground.  Tip into a large mixing bowl along with the remaining icing sugar, flour and zest.

In a small saucepan melt the butter and chocolate together, stirring until smooth.

Whisk the egg whites lightly with a fork and tip in with the dry ingredients.  Add the melted butter and chocolate and mix everything together until smooth.  Spoon into the prepared tins until 3/4 full and bake for 20 -25 minutes or until golden and firm to touch.  Cook in tins for 10 minutes before turning out.  Dust with icing sugar to serve.

This entry was posted in Afternoon Tea, Baking, Cakes. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *