Skip to main content
logo
Food Advertising by

Lemony Prune Friands


I had some egg whites left from making ice cream and not to put them to waste, I made these lemony friands for afternoon tea.  Tossed in some pitted prunes to enhance the flavour and taste.





Recipe for Lemony Prune Friands

    Ingredients

    • 100 gm melted butter, cooled
    • 125 gm icing sugar
    • 40 gm plain flour 
    • 70 gm almond meal 
    • 3 medium egg whites
    • Zest from 1 lemon
    • 85 gm pitted prunes, chopped
    Method
    1. Lightly grease and flour the Friand pan.
    2. Sift the icing sugar and flour into a bowl, add almond meal, mix well.
    3. Whisk egg whites till light and floppy.  Make a well in the centre of the dry ingredients, tip in the egg whites and lemon rind, then lightly stir in the melted butter to form a soft batter.
    4. Scoop the batter into the pan and sprinkle some chopped prunes over each cake.  Bake for 15 - 20 mins.
    5. Cool in the pan for about 5 mins. turn out and dust with icing sugar before serving.
    6. Yield :  9 Friands





    I'm linking this post to the 'Little Thumbs Up' event and the theme for June is 'Butter' organized by 
    Zoe of  'Bake for Happy Kids',  Doreen of  'My Little Favourite DIY' and hosted by  
    Jozelyn of   'Spice up my Kitchen'.

Comments

  1. Hi Soke Hah, I know these are good especially with the almond meal. Next time I must remember to bake these when I have egg whites. Bookmarked.

    ReplyDelete
    Replies
    1. Yes, good way of utilising leftover egg whites.

      Delete
  2. They are just amazing! Prunes is one of my favorite ingredients.. I don't have friand pan..I wonder what if I make muffins instead?

    ReplyDelete
  3. This is perfect for tea break.
    Thanks for linking to LTU!

    ReplyDelete
  4. yum!! these look so flavorful! I've tweeted and stumbled! [email protected]

    ReplyDelete
  5. Hi Cheah , those friands looks so delicious and I love anything lemon . Thanks for sharing :)

    ReplyDelete
  6. Lovely friands! Looks so moist and a great idea with the added prunes!

    ReplyDelete
  7. These look delicious, i must try them one day. Thanks for sharing :)

    ReplyDelete
  8. I love friand as well prune. Perfect combo and look delicious!

    ReplyDelete
    Replies
    1. Yes,I've been following your blog.... you're a prune lover!

      Delete
  9. I LOVE friands (or financiers). These look totally irresistible, Cheah.

    ReplyDelete
  10. Hi Cheah,

    This is what I need now... Your friands and a cup of tea :D

    Zoe

    ReplyDelete
  11. Hi Cheah! I will keep this recipe in mind for using up egg whites. Sometimes I end up throwing them away. What a waste!

    ReplyDelete
    Replies
    1. Instead of throwing them away, you can just fry them up or add in your fried rice... yum!

      Delete
  12. Hi Cheah,,
    Thanks for sharing such lovely friands to LTU!
    I use to use my egg white to make egg white sandwich bread. Now I have another choice, I can make friand.
    Love your clicks!! They are so lovely!
    mui

    ReplyDelete
    Replies
    1. You're most welcome.... and thanks for the compliment!

      Delete
  13. Looks wonderful! It seems I have everything to make this happen including prunes. How lucky! right? Thank you for the recipe.

    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

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…