Blueberry, Cardamom & Hazelnut Brown Butter Friands

Friands, blueberry cake, mini cakes, easy cakes, brown butter

Yield: 12

Author: Suze Morrison

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Blueberry, Cardamom & Hazelnut Brown Butter Friands

Prep time: 25 MinCook time: 12 MinInactive time: 12 HourTotal time: 12 H & 37 M

Little bites of joy! Nutty with a sweet, sharp tang of blueberry, one will never suffice!

Ingredients

• 180g Unsalted Butter
• 170g Icing Sugar, plus extra to dust.
• 85g Ground Hazelnuts
• 75g Plain Flour, plus 2 tsp
• ½ tsp Ground Cardamom
• 1/8 tsp Salt
• 1tsp Baking Powder
• 120g Egg Whites
• 1tsp Vanilla Bean Paste
• 100g Blueberries

Instructions

1. Add the butter to a medium pan and heat over a low heat until melted. Increase the heat and bubble until foamy. When the milk solids begin to brown, it will smell of biscuits. Immediately pour into a cool bowl and set aside.
2. Whisk together the icing sugar, ground hazelnuts, 75g flour, cardamom, salt & baking powder until homogenous.
3. Add the egg whites and vanilla bean paste and stir clockwise from the centre outwards, try not to overmix.
4. Pour the brown butter around the edges of the batter and mix until just combined. Toss the blueberries with the remaining 2tsp flour and fold through.
5. Cover and chill overnight, this will allow the dry ingredients to fully hydrate. Meanwhile, grease and line a 12-hole friand tin with butter and flour. Chill this too.
6. The next day, preheat oven 160C. fill each mould ½ full and bake for 10-12 minutes or until just beginning to brown at the edges and the tops are springy to the touch.
7. Cool for 15 minutes before inverting onto a wire rack to cool completely. Dust with a little icing sugar and serve.

https://gourmetglow.co.uk/recipes/blueberry-cardamom-hazelnut-brown-butter-friands

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