Hot Cross Friands

HC Friand2

Well, here we all are on the eve of a long bank holiday weekend. Four gorgeous days of no work, hurrah!

Mr Love and I are off on a jaunt to Somerset this weekend and I fear it will remind me of my British based childhood holidays ie, being cold and wet most of the time. Still, it will be lovely to escape the city and head out into the countryside, plus the boutique hotel where we are staying has its own bakery and fresh croissants are left outside your door BEFORE breakfast. Yes, OK this is the main reason I decided we should stay here….I do love freshly baked pastries.

Talking about freshly baked, look what I just rustled up! This Easter themed bake is a twist on my favorite dainty cake. All the juicy, spicy flavours of the humble hot cross bun have been squeezed into a mini moist friand.

The ‘cross’ decoration was made using a homemade template ( thanks to Mr L for patiently cutting up a cereal packet so expertly. He’d be a dab hand on Blue Peter ).

If you don’t have a 6ft chap handy with a pair of scissors then just go ahead and sprinkle the icing sugar any which way you like.

HC friand 1

Hot Cross Friands
5 large egg whites
185g butter, melted
120g ground almonds
240g icing sugar
80g plain flour
150g mixed dried fruit
1 Tbsp orange zest
1/4 Tsp each of ground nutmeg, cinnamon and ginger

Icing sugar to dust

Preheat oven 200C/180C fan forced.

Grease a 12 hole Friand pan ( I used a pastry brush and melted butter for ease ).

Soak the mixed dried fruit in cold earl grey tea overnight until lovely and plump.

Lightly whisk the egg whites then add the butter, almond meal, sifted icing sugar, sifted flour and spices. Fold in the drained juicy dried fruit and zest.

Divide between the pan holes and place in the oven for 20-25mins.

Remove the Friands from the pain while still warm and leave to cool on a wire rack.

Using your cross template, dust with icing sugar.

Happy Easter!
Lemony x

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