Blueberry and Pistachio Friands
These mini cakes are the perfect addition to any brunch menu, afternoon tea, light snack, or a fun dessert platter. They’re full of flavour, the perfect texture, simple to make, and fun to eat.
I have been told by family and friends that these are the best friands they have ever tried and now it's your turn to enjoy them too!
Helpful Tips
INGREDIENTS AND VARIATIONS
Self-Raising Flour: as I am using gluten-free flour, I highly recommend using gluten-free self-raising flour. This is because it gives the friands a more fluffy texture. In saying this, if you choose to swap this for traditional flour, you can use plain flour instead.
Egg Whites: egg whites are used in this recipe as the rising agent. They need to be white and frothy before adding to the remaining ingredients and this can be achieved with a simple fork, however, if you prefer, you can use a whisk or an electric handheld whisk.
Blueberries: you can use frozen blueberries for this recipe, or if you prefer, you can swap them for raspberries instead.
HOW TO MAKE THIS RECIPE
This recipe has 5 basic steps:
Melt the butter and allow it to cool.
Crush the pistachios.
Whisk the egg whites.
Bring all the ingredients together.
Bake.
Watch How to Make It
Create a Dessert Grazing Board
Adding these friands to a dessert grazing board was the reason I created this recipe. It's always a nice touch to add something you've made from scratch, along with other delicious treats.
There are a few simple steps I follow when creating a lovely Dessert Grazing Board.
Choose a board based on the number of people you will be serving and the variety of dessert options you want to add. I have used a marble board which keeps a cooler temperature for the fruit and chocolate added. Here is the link to the one I purchased https://www.house.com.au/product/alex-liddy-slate-~-co-rectangular-marble-serving-board-with-handles-50-x-30cm
A variety of sweets and fruit is always a good idea as you cater to more people and food preferences.
When placing items onto the board, begin with the centerpiece or largest ingredient. Here I have used the large egg filled with candy-coated eggs. It does not necessarily have to be in the center but placing it first means you arrange everything around it or use it as a starting point.
Add colour! As so many desserts lack colour, here is where fruit can make your dessert board look vibrant and fresh. Strawberries, grapes, kiwi fruit, and passionfruit are some of my favorites to add.
Watch How to Create an Easter Dessert Grazing Board
Other Dessert Recipes
Easter Nest Mini Cheesecakes
Hot Cross Buns Pudding with Lemon Curd and Raspberries
Cinnamon Baked Pears
Vasilopita Cake
And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you.
Happy Cooking, Margaret x
Blueberry and Pistachio Friands
Makes 12 large friands
Prep 10
Cook 30
INGREDIENTS:
100g self-raising flour, gluten free, sifted
120g pistachio nuts
200g almond flour
200g icing sugar
130g blueberries
300g salted butter (or dairy free butter)
7 egg whites, whisked
METHOD:
1. Preheat the oven to 160C fan-forced.
2. Melt the butter. Remove from the heat and allow to cool slightly. Grease the tins very well with the butter.
3. In a food processor, pulse the pistachios until they resemble coarse crumbs.
4. Add to a large mixing bowl the pistachios, almond flour, flour, and icing sugar (set aside a tablespoon of pistachios to sprinkle over the top). Combine well, then add the butter and mix well again.
5. In a separate bowl add the egg whites and using a fork, whisk until frothy. Add to the mixture and combine a third time.
6. Pour the friand mixture into the tins and equally divide the blueberries, gently pushing into the mixture, then sprinkle the remaining pistachios over each friand.
7. Bake for 30 minutes or until a skewer comes out clean. Allow sitting in the tin for 5 minutes before removing and placing it onto a wire rack.
8. Serve warm or at room temperature. After day 2, store in an air-tight container in the refrigerator.
Optional to sprinkle with icing sugar.
Have you tried this recipe?
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