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

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

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