Skip to main content

Orange Friand with Fig Preserve ~ 无花果费南雪


Easy to make with only a few ingredients and punctuated with a slight sweetness of fig preserve, these little Friands are ideal to serve for tea or a get together with friends.  There's no creaming of butter and sugar, just melting some butter and light whisking of egg whites which is not time consuming and which can be prepared in a jiffy.









Orange Friand with Fig Preserve ~  无花果费南雪

Ingredients

  • 100 gm melted butter
  • 80 gm icing sugar
  • 40 gm plain flour
  • 70 gm alomond meal
  • 3 egg whites
  • Zest from an orange or lemon
  • Fig preserve (optional)
Method
  1. Sift icing sugar and flour into a mixing bowl.
  2. Add in almond meal and zest, mix well.
  3. Whisk egg whites till frothy, make a well in the centre of the dry ingrdients and pour in the egg whites.
  4. Add in melted butter, give it a good stir, and mix well.
  5. Scoop batter into a lightly greased Friand pan, about 1/4 full and add in a small piece of fig preserve.  Cover with more batter.
  6. Bake in a preheated oven @ 180 deg.C till golden brown, about 15 - 20 mins.  Test with a skewer till it comes out clean.
  7. Let cool in pan for about 10 mins. before removing and cooling on a wire rack.
  8. Dust with icing sugar before serving.
  9. Yield :  6


Labels:

Comments

  1. Angie's RecipesJune 20, 2016 at 8:52 PM

    They look bakery perfect! I love the fig jam filling there.

    ReplyDelete
  2. My Little SpaceJune 21, 2016 at 1:15 PM

    Yummm.... looks so tempting ! I actually just got back from Hospital Muar last night. Hubby has been admitted to hospital on the 14th June and just discharged last night. Malaria fever. However, he is recovering pretty fast and the doctor allowed him to go back and rest at home. As for me, I am exhausted. Need some rest. Have a great week ahead.
    Blessings, Kristy

    ReplyDelete
  3. ann lowJune 21, 2016 at 6:56 PM

    These orange friands look pretty, must be delicious with fig jam in it. :)

    ReplyDelete
  4. MedejaJune 21, 2016 at 8:36 PM

    Must have smelled and tasted really great!

    ReplyDelete
  5. AughteJune 22, 2016 at 3:12 PM

    They look so delicious. I hope I can take such cute cakes at the party when wearing my Sweet Sixteen Dresses.

    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

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more

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