passover week 2020 - lemon drizzle friands
I did a little research and found many friand recipes that didn't include baking powder. I've only ever made friands with baking powder and it's essential to provide the spring you'll find in a regular friand. Matzo meal and potato flour also absorb more liquid than regular flour so I had to change the proportions in the friand batter quite a little and even then it was still thicker than a regular friand batter.
I had lemons in the fruit bowl so decided to make a batch of lemon friands. For the first time ever, I found some legitimate kosher for Passover icing sugar so I decided to top the friands with lemon flavoured icing. The friands looked a little lonely without some form of topping so I made a small batch of candied lemon rind. Please don't feel you have to do this, a few strands of freshly grated lemon rind would do the trick. If you do make the lemon rind, it needs cooling and drying time so you may want to make this the day before.
I wouldn't make these friands without the icing. I think the friands need it for an extra kick of lemon. I took these into work and labelled them 'sturdy lemon friands' because without baking powder they were more dense than a regular friand. I needn't have worried because they disappeared in the blink of an eye and every-one thought they were simply delicious.
Here’s the recipe for you. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20ºC.
Passover lemon friands - makes 12
Friands
125g unsalted butter, melted and cooled, plus more for greasing the moulds
75g Passover baking mix (equal quantities superfine matzo meal and potato flour)
Pinch salt
130g almond meal
190g icing sugar, sifted
2 tsp grated lemon rind
180g egg whites or 6 egg whites, slightly whisked
To decorate
Lemon icing/candied lemon rind or grated lemon rind
Method
Preheat the oven to 180°C. Butter 12 friand moulds or cupcake tins.
Sift the Passover baking mix and salt into a large bowl. Stir in the almond meal, the icing sugar and lemon rind and mix until combined. Stir in the butter and then sufficient egg white to form a loose batter. Spoon the mixture evenly into the moulds, filling them to about three-quarters full. Bake for 25-30 minutes, or until the tops of the cakes are golden brown. You may need to increase the temperature to 200°C for the last 5 minutes to ensure the friands colour nicely.
Leave the cakes to cool in their moulds before unmoulding onto a cooling rack. When completely cold, top with the lemon icing and decorate with some candied lemon rind if desired. They will keep in an airtight container for a few days.
Candied lemon rind
Finely shredded zest 1 lemon, no white pith
¼ cup caster sugar
¼ cup water
Extra caster sugar
Place the lemon rind in a small bowl and cover with boiling water. Leave for 30 seconds, then drain.
Place the caster sugar and water into a small saucepan. Bring to the boil stirring until the sugar has dissolved. Add the lemon rind and reduce the heat to a simmer. Simmer for 10 minutes or until the rind is translucent. Take the saucepan off the heat and allow the rind to cool in the syrup.
When completely cool, drain the rind trough a sieve. Separate out the strands, roll in the extra caster sugar then allow to dry out on some baking paper. Store in an airtight container for up to a week.
Icing
½ cup icing sugar, sifted
25g melted unsalted butter
Juice ½ lemon
In a small bowl, mix together all the ingredients to form a runny icing. If it thickens you can add a little boiling water. Once the icing has set, the friands will keep for a few days stored in an airtight tin, if they last that long!
See you again tomorrow for Day 4 of Passover Week 2020.
Bye for now,
Jillian
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