Skip to main content
logo
Food Advertising by

Dilmah Cranberry and Apricot Friands


This is another French 'tea cake' with Dilmah tea .... Dilmah Cranberry and Apricot Friands.  These little cuppies are fruity, light and moist but I couldn't really detect the taste of  tea in them.  They are at their best, served warm with a hot cup of tea.





 
Recipe for Dilmah Cranberry and Apricot Friands

    Ingredients
    • 4 egg whites
    • 115 gm butter, melted
    • 60 gm almond meal
    • 80 gm icing sugar, sifted
    • 50 gm plain flour, sifted
    • 60 gm dried cranberries, chopped
    • 40 gm dried apricot, chopped
    • 1 Dilmah teabag + 60 ml boiling water
    • Icing sugar for dusting
    Method
    1. Add boiling water to the tea bag and let steep for 10 mins.  Set aside.
    2. Place egg whites in a large bowl and whisk until frothy.
    3. Add melted butter, almond meal, icing sugar and flour.  Stir till well combined.
    4. Squeeze the remaining water from the tea bag and remove it.  Add tea and  chopped cranberries and apricots to the batter.  Fold through gently until the tea is  well blended.
    5. Divide the mixture into the lightly greased and floured Friand moulds.
    6. Bake in a preheated oven @ 180 deg.C for 15 to 20 mins.  till golden brown.  Test with a skewer till it comes out clean.
    7. Stand Friands in the moulds for about 5 mins. before unmoulding onto a wire rack to cool.
    8. Dust on some icing sugar.  Serve.
    9. Yield :  12 Friands




Comments

  1. Hi Cheah,

    I'm imagine you eating these delicate high tea treats with your flowery tea set and drinking tea with your tiny finger pointing... hee hee. You must a high tea tai tai enjoying these :D

    Zoe

    ReplyDelete
    Replies
    1. I'm so amused by your comment. I'm not a tai tai but a retired and sometimes blurry aunty:)

      Delete
  2. Hi Cheah, I love friands. Yours look so inviting and awesome. Beautiful click, the first picture like 3D. :)

    Have a nice day.

    ReplyDelete
    Replies
    1. Thanks, Amelia. You have a great weekend ahead.

      Delete
  3. I love these friands of yours, the shape is very appealing...I only made friands once but it left a memorable impression on my son and he's been pestering me to bake them again.

    ReplyDelete
    Replies
    1. Yes, I too find the shape very appealing. Looks like you've got to oblige your son soon!

      Delete
  4. Cheah, these make delightful snacks!

    ReplyDelete
  5. ivy sew http://simplybeautifulhealthyliving.blogspot.comJuly 4, 2013 at 10:35 PM

    Hi Cheah, the pictures itself is already so tempting. Oh no, can hear my stomach crying to be filled.....

    ReplyDelete
  6. such a great recipe I must try :)

    ReplyDelete
    Replies
    1. Yes, you try and let me know how you like it.

      Delete
  7. Cheah, I love friands and yours look so delicious with all those ingredients in it. When can we have tea together?

    ReplyDelete
  8. My first friand were copied from you and it was good. I want to 'borrow' recipe again ... haha

    ReplyDelete
    Replies
    1. So now I know I have a Friand 'fan'. Go ahead, Chris. I've another recipe for Friands. Will try soon.

      Delete
  9. I love these friands with tea flavour and dried fruits! They look so lovely, cheah.

    ReplyDelete
  10. These looks wonderful! I don't mind having a few for my tea-time snack!

    ReplyDelete
  11. Cheah , these friands sure look lovely ! The fruity tea flavor sounds wonderful :) I'll have iced tea or coffee to go with these deliciousness !

    ReplyDelete
    Replies
    1. As you suggested, good idea to go with iced tea, my favourite is ice lemon tea!

      Delete
  12. Love the look of these cakes, so pretty! Am sure they taste delicious with so much fruits in it, have to try these too!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Marble Castella Cake ~ 长崎蛋糕

What's for tea?  A soft, light and non-greasy Marble Castella ~  Kasutera cake.  I didn't line the pan with foil this time, only with parchment paper and was very pleased that the bottom of the cake didn't stick onto the paper and yielded a perfect brown base.  Indeed a delicious cake to be enjoyed at any time of the day.




Marble Castella Cake  ~    长崎蛋糕

Ingredients
120 gm high protein flour, sift twice5 egg whites5 egg yolks100 gm caster sugar20 ml honey4 tsp Cointreau1/2 Tbsp cocoa powder + 1/2 Tbsp hot waterMethod Line an 8 inch square pan with parchment paper, set aside.Mix honey with Cointreau, set aside.Beat egg whites till foamy, add in sugar gradually and beat till firm but not dry.Add in egg yolks one @ a time, on low speed and combine till creamy.Add in sifted high protein flour in 3 batches, mix on low speed till no traces of flour are visible.Add in honey Cointreau mixture on low speed.Pour batter through a sieve into a large bowl, weigh out 120 gm and in cocoa mix…

Chinese Pumpkin Pancake ~ 金瓜饼

This pumpkin pancake is soft and delicate and not too sweet as the sweetness is only from the red bean paste filling.   For a crispy pancake you can deep-fry them but I chose to just shallow pan-fry them in a non-stick pan.   This is great to serve as a tea-time snack over a cup of brimming hot Chinese tea.


Chinese Pumpkin Pancake ~ 金瓜饼(adapted from  'here' )

Ingredients
150 gm pumpkin, steamed (should get around 350 gm raw pumpkin))100 gm glutinous rice flour100 gm red bean pasteSesame seeds (optional)Method Peel the pumpkin, remove the seeds and steam the pumpkin.  Once soft, drain off water and mash it up.  Weigh out 150 gm.Add in half glutinous rice flour and mix well.  Continue to mix in the glutinous rice flour and lightly knead till the dough does not stick to your hands.Wrap the pumpkin dough with some red bean paste, roll and shape it into a round ball.  Gently flatten it to a round disc on your palm or with a rolling pin between plastic sheet.  Sprinkle on some sesame …

Chia Seed Banana Bread ~ 香蕉种子蛋糕

This moist Chia Seed Banana bread makes a great snack or a quick breakfast.  Loaded with chia seeds and lots of banana flavour, one can enjoy it with a cup of steaming hot coffee or tea.






Chia Seed Banana Bread ~   香蕉种子蛋糕
Ingredients 

150 gm plain flour90 gm wholemeal flour1 tsp bicarbonate of soda2 'L' eggs3 Tbsp Chia seeds1/8 tsp salt55 gm caster sugar55 gm brown sugar (I used Muscovado sugar)300 gm over ripe bananas, mashed. (about 3 bananas)1/2 cup canola oil1 tsp vanilla1/2 tsp cinnamon1/3 cup Buttermilk (1/3 cup milk + 1 tsp vinegar or lemon juice)1 banana, slit into halfMethod Line a 9 x 5 x 3 inch loaf pan with parchment paper, set aside.Mix the  buttermilk and let it sit for about 10 mins. or more.Whisk the plain flour, wholemeal flour, salt and bicarbonate of soda thoroughly.Add in the chia seeds and cinnamon.  Mix well.In another bowl, beat the eggs, caster sugar, muscovado sugar, oil, buttermilk and vanilla till well incorporated.  Add in the mashed bananas.  Mix till …