I’ve made two blackberry-plum friands in the past three days, and eaten 1 3/4 of them myself, with a spoon, straight out of the baking dish. A friand is a dense, chewy almond cake, this version studded with juicy fruit, from Ottolenghi’s Simple- I had it out for a virtual book club, and when I got home from picking up a farmers’ market box (from the Bridgeland Farmers’ Market), which had plums and blackberries bigger than my thumb in it, I took it as a sign. The original recipe also called for fresh bay leaves, which would have been a fine addition-but I don’t have any, and so I didn’t. I also don’t usually have ground almonds on hand, but almost always sliced or slivered almonds, and so gave some a quick blitz in the food processor. The recipe looks involved, and I tend to balk at the requirement to beat egg whites, but these only needed beating to a froth, not to stiff peaks,Continue reading
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