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

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried  using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower.   Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple.  Well, the consolation is that the colour is natural.   Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm)  14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...
44 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

Braised pork tendons with pork belly ~ 红烧猪筋

 Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol.  Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour. Braised pork tendons with pork belly  ~   红烧猪筋   Ingredients 240 gm rehydraed pork tendons (from 150 gm dried tendons) 450 gm pork belly 10 shitake mushrooms rehydrated 4 bulbs of garlic 10 slices of young ginger 5 bay leaves 4 star anise 2 cinnamon sticks 1 to 2 pcs of rock sugar (according to taste) 2 to 3 Tbsp Shaoxing wine 2 Tbsp oyster sauce 1 Tbsp light soy sauce 1/2 Tbsp d...
Post a Comment
Read more