flowcooking

Blackberry and star anise friands

Light, golden friands with a soft almond crumb and zingy orange zest.
Blackberry bursts through, sweet-tart and juicy in every bite.
Warm star anise perfume, buttery and cosy, from the first mouthful.

dessert ⏱ 30 min 520 kcal / portion 85.0 g carbs / portion (estimated) vegetarian eggglutenmilktree nuts 🔗 Original source

No ratings yet
🖨 Print
Blackberry and star anise friands
v6 · rb0e705f985 20260727Z1751 190 g butter 150 g egg whites 1 tsp orange zest 18 pieces blackberry 🔥 preheat oven to 220°C 🍽 brush muffin tin holes with melted butter and sprinkle with flour ⏳ chill the muffin tin in the fridge while making the batter ⏳ ⏱ 5 min brown the butter until golden brown, foaming and smelling toasted nuts, then cool and strain 🔪 sift flour, icing sugar, ground almonds, star anise and salt into a bowl froth egg whites for a few seconds 🌀 pour egg whites into dry ingredients and stir until incorporated 🔪 mix in orange zest and browned butter until the batter is smooth 🍽 remove tin from fridge and fill moulds just over two-thirds with batter 🔪 top each with three halved blackberries, cut side down 🔥 ⏱ 10 min bake at 220°C 🔥 ⏱ 8 min reduce temperature to 210°C and bake until golden brown ⏳ cool friands in moulds, then release with a small knife 🌀 optionally make blackberry icing by mashing blackberries with water and lemon juice, then sieve 🔪 sift icing sugar and combine with blackberry juice to make a light purple runny icing 🍽 spoon icing over cakes and spread to edges so it runs down the sides 🍽 ⏱ 20-30 min garnish each friand with 2 small blackberries and set to set Blackberry Star Anise Friands 🥧 60 g flour 200 g icing sugar 120 g ground almonds 1½ tsp star anise ⅛ tsp salt 60 ml water 1 tsp lemon juice orange zest blackberry water, lemon juice
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. preheat oven to 220°C
  2. brush muffin tin holes with melted butter and sprinkle with flour
  3. chill the muffin tin in the fridge while making the batter
  4. brown the butter until golden brown, foaming and smelling toasted nuts, then cool 5 minutes and strain
  5. sift flour, icing sugar, ground almonds, star anise and salt into a bowl
  6. froth egg whites for a few seconds
  7. pour egg whites into dry ingredients and stir until incorporated
  8. mix in orange zest and browned butter until the batter is smooth
  9. remove tin from fridge and fill moulds just over two-thirds with batter
  10. top each with three halved blackberries, cut side down
  11. bake for 10 minutes at 220°C
  12. reduce temperature to 210°C and bake for another 8 minutes until golden brown
  13. cool friands in moulds, then release with a small knife
  14. optionally make blackberry icing by mashing blackberries with water and lemon juice, then sieve
  15. sift icing sugar and combine with blackberry juice to make a light purple runny icing
  16. spoon icing over cakes and spread to edges so it runs down the sides
  17. garnish each friand with 2 small blackberries and set for 20-30 minutes to set

Similar recipes