I must have eaten my weight in peaches this past summer. For some odd reason, the peaches were especially good this year. It wasn’t unusual, during the height of the season, for me to eat 2-3 peaches a day. Still, we managed to set a few aside to try out some new recipes. This one? Absolutely fantastic – the rosemary in this otherwise sweet and rich cake was just the touch it needed.
This is our first time making friands, and it definitely won’t be our last.
Rosemary and Peach Friands
recipe from the Well-Seasoned Cook blog
1 2/3 cups powdered sugar
1 cup ground almonds (also known as almond flour or meal; almond paste and marzipan are different products)
1/2 cup cake flour
2 level tablespoons of very finely minced fresh rosemary needles or 1 level tablespoons dried needles, slightly crushed with a mortar and pestle
6 large unbeaten egg whites
1 1/2 sticks (12 tablespoons) butter, melted and cooled in a small saucepan
1/2 teaspoon vanilla extract
1/2 cup chopped peaches or other stone or berry fruit. (I used bits of white peach from homemade freezer jam that I just thawed out from last summer.)
1/3 cup almonds, slivered or chopped
Preheat oven to 450 degrees F.
Sift powdered sugar, almonds and flour into a large bowl. Add rosemary and whisk to combine. Pour in egg whites, beating with the whisk or a large spoon until they are well mixed. The batter will be wetter than you’d expect, moderately thick and slightly elastic. Pour in melted butter and stir until smoothly blended without any butter separating from the batter. Stir in vanilla extract.
Fill the well-greased depressions of a regular-sized muffin plaque (financier, barquette, madeleine or mini muffin sizes also work) almost to the rim with batter. Place on center oven rack to bake for 7 minutes. Carefully remove hot tin from oven and set on a heat-proof surface. Divide and arrange fruit and almonds on top of each friand, slightly pressing the toppings into the partially unset centers. Return plaque to oven. Reduce heat to 400 degrees F and continue baking another 7 minutes. Turn off heat to let them set in cooling oven for a final 5 minutes.
Remove from oven and lift cakes out as soon as they are cool enough to handle. Place them on a rack to complete cooling. Makes 12, or more if using the smaller aforementioned tins. Store in a tightly sealed tin or plastic container.