Maple & Pecan Friands

Maple & Pecan Friands

I present to you the perfect tea party cake. Sweet, rich, dainty and flavoursome. What’s more, they possess that natural beauty – that bronze complexion, that cute puff – that makes them un-needing of adornment. Although I guess a drizzle of maple glacé and a sprinkle of chopped pecans wouldn’t hurt anybody…

Maple & Pecan Friands

Makes 12

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  • 140g unsalted butter
  • 6 medium egg whites
  • 75g plain flour
  • 100g icing sugar
  • 100g light brown soft sugar
  • 130g ground almonds
  • 40g pecans, chopped
  • 80ml maple syrup


Preheat the oven to 190°C (180°C fan)/375°F/gas mark 5 and grease a 12-hole friand tin. Melt the butter in a saucepan over a low heat then set aside to cool.

Place the egg whites in a large mixing bowl and whisk with a balloon whisk until frothy. Sift in the flour, sugars and ground almonds, then add the pecans, maple syrup and cooled butter. Stir together with a wooden spoon or rubber spatula until the mixture is even.

Divide the mixture evenly between the holes of the tin and bake for 20 minutes until risen, golden brown and an inserted skewer comes out clean. Leave to cool completely in the tin then carefully remove using a palette knife.


2 responses to “Maple & Pecan Friands

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