Hello Friands…

No…this is not a typo.  But I thought it was when I saw “Friands” as the chapter heading in a sweet little tea book I found at the Huntington Gardens and Library this week.  As you can imagine, I have many books about tea and tea time experiences.  The photos in this one are strikingly clean and beautiful.  I picked it up to purchase, flipped to the table of contents, and was taken aback by the apparent misspelling of their chapter titled Friands.  My mind’s paradigm immediately assumed that tea with friends was a fitting chapter for an afternoon tea book. I even read a blog titled Tea With Friends.  Wondering how an editor missed this blatant typo, I flipped to page 32 and saw it again….but this time, realized there was no error…I learned something new…about a baked good called Friands.

Table of Contents from the book The Afternoon Tea Collection by Sterling publishing

Table of Contents from the book The Afternoon Tea Collection by Sterling publishing

Friands is the real name for a growing food trend in pastry for afternoon tea partakers and  petite pastry fans. It’s also simple to prepare as a gluten free product as less than 6% of the ingredients is flour.

Friands...featured in The Afternoon Tea Collection...by Sterling A tiny cake primarily made from almond flour, egg whites and sugar...easy to adapt for a gluten free treat

Friands…featured in The Afternoon Tea Collection…by Sterling
A tiny cake primarily made from almond flour, egg whites and sugar…easy to adapt for a gluten free treat

Friands originated in France (no surprise  🙂 )  May also be called a financier.  It is popular in Australia and New Zealand.

The main ingredients include egg whites, almond flour (or ground almonds), sugar, butter and flavoring of your choice and is baked in small molds, often oval in shape.

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Lemon Friand...dainty little cake - from Friand

Lemon Friand…dainty little cake – from Karen Kennedy of The Friand Cake Company, U.K.

From Karen Kennedy of The Friand Cake Company in Scotland...”Having icing sugar and egg whites instead of whole eggs and very little flour, makes them dreamily light, while the ground almonds keep them beautifully chewy and moist. Moreover, my Friands are all made using gluten and wheat free flour. To this basic recipe, I add an elaborate range of fillings, drizzles and toppings to produce a delicious and delicate tea or dessert cake in the true patisserie genre.
The French word friand broadly translated means “dainty or a gourmet who delights in delicate tastes” Literally it is translated as “partial to or fond of “ which is very appropriate for a Friand because most people are! ” Pictured here are a few photos of The Friand Cake Company’s gorgeous delicate little cakes.

Enjoy with a lovely cup of tea 🙂

 

Friands from Karen Kennedy, The Friand Cake Company

Friands from Karen Kennedy, The Friand Cake Company