Skip to main content

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




Labels:

Comments

  1. ZoeJuly 4, 2013 at 12:18 PM

    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. Sokehah cheahJuly 5, 2013 at 11:58 AM

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

      Delete
  2. AmeliaJuly 4, 2013 at 12:38 PM

    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. Sokehah cheahJuly 5, 2013 at 11:59 AM

      Thanks, Amelia. You have a great weekend ahead.

      Delete
  3. Baking DiaryJuly 4, 2013 at 3:41 PM

    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. Sokehah cheahJuly 5, 2013 at 12:00 PM

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

      Delete
  4. PHJuly 4, 2013 at 6:56 PM

    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. AliceJuly 4, 2013 at 10:45 PM

    such a great recipe I must try :)

    ReplyDelete
  7. ann lowJuly 4, 2013 at 11:37 PM

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

    ReplyDelete
  8. Yummy BakesJuly 5, 2013 at 10:10 AM

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

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 5, 2013 at 12:04 PM

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

      Delete
  9. Angie's RecipesJuly 5, 2013 at 11:10 AM

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

    ReplyDelete
  10. kitchen flavoursJuly 6, 2013 at 12:13 AM

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

    ReplyDelete
  11. Ana RegaladoJuly 7, 2013 at 3:37 PM

    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. Sokehah cheahJuly 8, 2013 at 11:51 PM

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

      Delete
  12. Baking DiaryJuly 9, 2013 at 8:35 AM

    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

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more