Now that Halloween has passed, as well as Bonfire Night, my attention is now turning to Christmas. It does seem a long way off but it is only seven weeks until the big day! That does frighten me somewhat as well…
For this recipe I wanted to cross the sticky gingerbread cake (not the biscuit version) with the friand, to create a richly flavoured small treat. Luckily, it had delicious results!
I added dark muscovado sugar, golden syrup and ground ginger, as well as changing the proportion of flour and ground almonds in the basic friand recipe (see my other friand recipes – Black Forest cherry and strawberry and lemon).
I would recommend these gingerbread friands for a chilly day when the zingy ginger flavour will warm you up. Perfect with a Christmas hot chocolate or latte from your favourite coffee chain.
- 2 tsp dark muscovado sugar
- 1 tsp ground ginger
- 2 tsp golden syrup
- 100 g butter melted
- 15 g ground almonds
- 90 g plain flour
- 80 g icing sugar
- 2 egg whites
- Melt the butter and allow it to cool.
- Whisk the egg whites using an electric whisk, until it reaches the soft peak stage.
- Place the dark muscovado sugar and golden syrup in a small bowl, and melt them together in the microwave. Stir until the sugar has dissolved.
- Place this mixture in a large bowl, and add the ground ginger, cooled melted butter, ground almonds, plain flour and icing sugar.
- Mix together. The mixture will be quite thick and lumpy, but once you add the egg white it will be fine.
- Fold in the whisked egg white carefully.
- Grease your friand tray (I used a silicone tray), and spoon the mixture into the holes evenly.
- Bake at 180 degrees for around 20 minutes, until golden brown and firm in the centre.
- Allow to cool slightly, then turn out onto a cooling rack to cool completely.