Gingerbread friands are a cross between sticky gingerbread cake and the little almond friand cake, brilliant for a simple bake in the colder months. Ginger lovers will adore them!
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!
For that rich ginger flavour 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. They are perfect with a Christmas hot chocolate or latte from your favourite coffee chain or made at home.
More ginger recipes
If you have a thing for ginger why not try these recipes too:
More to try
Pin these gingerbread friands for later:
- 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.