These friands are flavoured with dried apricot, one of the better looking dried fruits due to their lovely orange colour. What’s more, their subtle flavour blends well with other flavours without getting lost completely. It may seem I’ve over done it here, soaking the friands with a ginger syrup as they are deliciously moist already (thanks to the almonds). But the syrup makes them simply melt in the mouth, and I mean melt.
Apricot & Ginger Friands
for the friands
- 160g unsalted butter
- 6 medium egg whites
- 75g plain flour
- 225g icing sugar
- 130g ground almonds
- 90g partially-rehydrated dried apricots, chopped
for the ginger syrup
- 75g caster sugar
- 150ml water
- 1 ball stem ginger, finely chopped
- 1 teaspoon ground ginger
Preheat the oven to 190°C (180°C fan)/375°F/gas mark 5 and grease a 12-hole friand tin. Melt the butter in a saucepan over a low heat then set aside to cool.
Place the egg whites in a large mixing bowl and whisk with a balloon whisk until frothy. Sift in the flour, sugar and ground almonds, then add the apricots and cooled butter. Stir together with a wooden spoon or rubber spatula until the mixture is even. Divide the mixture evenly between the holes of the tin and bake for 20 minutes until risen, golden brown and an inserted skewer comes out clean.
While the friands bake, prepare the ginger syrup. Place the sugar, water, stem ginger and ground ginger in a small saucepan and heat over a medium heat, stirring, until the mixture boils. Once it comes to the boil, remove from the heat.
As soon as the friands come out of the oven, poke all over with a skewer and spoon over the syrup (each friand will need about a tablespoon). Leave to cool completely in the tin then carefully remove using a palette knife.