5 ingenious small space design ideas inspired by real homes
5 ingenious small space design ideas inspired by real homes

Lauren Heskin

The former Ranelagh home of Mary Robinson is on the market for €4.5 million
The former Ranelagh home of Mary Robinson is on the market for €4.5 million

Megan Burns

Why Justin Theroux opening up about his split with Jennifer Aniston is important
Why Justin Theroux opening up about his split with Jennifer Aniston is important

Jennifer McShane

Damian Lewis on Helen McCrory’s final heartbreaking message to her family
Damian Lewis on Helen McCrory’s final heartbreaking message to her family

Amanda Cassidy

The Covid weight gain: One woman’s plan to get out of her comfort eating rut
The Covid weight gain: One woman’s plan to get out of her comfort eating rut

Louise Slyth

What to bake this weekend: Nutella soufflés with caramelised pretzels
What to bake this weekend: Nutella soufflés with caramelised pretzels

Meg Walker

Marianne Smyth, aka @smythsisters, on her top summer shopping picks
Marianne Smyth, aka @smythsisters, on her top summer shopping picks

Holly O'Neill

Image / Editorial

Your Sunday Sweet: Blackberry & Star Anise Friands


by Meg Walker
10th Sep 2017
blank

Blackberry & Star Anise Friands

These look splendid when iced – destined for top ranking on any tiered cake stand – but also work un-iced, in the cookie tin, for grabbing on a whim. They’ll lose their slightly chewy edge after the first day or so, but still taste great. Blueberries or raspberries can be used instead of the blackberries. Don’t use strawberries, though: they are too watery.

Makes 12

Ingredients
180g unsalted butter, plus an extra 10g, melted, for brushing
60g plain flour, plus extra for dusting
200g icing sugar
120g ground almonds
1? tsp ground star anise (or 3 whole star anise, blitzed in a spice grinder and passed through a fine-mesh sieve)
1/8 tsp salt
150g egg whites (from 4 large eggs)
finely grated zest of 1 small orange (1 tsp)
18 whole blackberries (about 120g), cut in half lengthways

For the icing (optional)
60g blackberries (about 8), plus an extra 24 small blackberries, to garnish
? tbsp water
1 tsp lemon juice
165g icing sugar

Method
Preheat the oven to 220?C/200?C fan/gas mark 7. Brush the 12 holes of a regular muffin tin with the melted butter and sprinkle all over with flour. Tap the tray gently to ensure an even coating of the flour, then turn upside down to remove the excess. Place in the fridge to chill while you make the batter.

To brown the butter, place in a small saucepan and cook over a medium heat until melted. Continue to cook until the butter is foaming, gently swirling the pan from time to time, to allow the solids to brown more evenly. You will see dark brown sediments begin to form on the sides and bottom of the pan. Continue to allow the butter to bubble away until it turns a rich golden brown and smells of toasted nuts and caramel. Remove the pan from the heat and let it stand for 5 minutes, to allow the burnt solids to collect at the bottom of the pan. Strain through a fine-mesh (or muslin-lined) sieve, discarding the solids. Allow the browned butter to cool slightly before using. It should still be warm when folding into the mix later: if it is too hot, it will ?cook? the egg whites; if it is too cool, it will be difficult to incorporate into the mix.

While the butter is cooling, sift the flour, icing sugar, ground almonds, star anise and salt into a bowl. Place the egg whites in a small bowl and use a whisk or fork to froth them up for a few seconds – you do not need to whisk them completely.

Pour the egg whites into the sifted dry ingredients and stir until they are incorporated.

Add the orange zest and browned butter and mix until the batter is smooth.

Remove the muffin tin from the fridge and fill the moulds just over two-thirds of the way up the sides. Place three halved blackberries on top, cut side down, and bake for 10 minutes. Reduce the temperature to 210?C/190?C fan/gas mark 6 – starting with a high oven temperature and then bringing it down is the way to achieve the lovely brown crust you want – turn the tray around in the oven for even cooking, and continue to cook for another 8 minutes, until the edges of the friands are golden brown and the centres have a slight peak and spring back when gently prodded. Set aside to cool before removing them from their moulds: you might need to use a small knife to help you release the sides.

If you are icing the cakes, place 60g of blackberries in a small bowl with the water and lemon juice. Use a fork to mash them together, then pass the mixture through a fine-mesh sieve to extract as much fruit juice as possible: you should get about 60ml. Sift the icing sugar into a medium bowl, pour in the blackberry juice and combine to make a light purple runny icing: it should just be thick enough to form a thin glaze on the tops of the cakes. Spoon the icing over the cakes, spreading it to the edges so that it runs down the sides. Do this on a rack, if you can, as icing them on a plate or sheet of paper means that the icing will pool at the bottom. Place 2 small blackberries on each friand, set aside for 20 or 30 minutes to set, then serve.

Notes
We use a regular muffin tin here, but all sorts of moulds work: large muffin tins, mini-muffin tins, rectangular or oval moulds (as shown in the photo).

Un-iced, these will keep for up to 4 days. If the weather is warm, store them in the fridge and zap them in the microwave for a few seconds (literally 3 seconds!) to restore their buttery moisture. They can also be frozen for up to 3 months, then thawed in the fridge and warmed through in a 170?C/150?C fan/gas mark 3 oven for 5 minutes; this will restore their crisp edges, as well. Once iced, they’re best eaten on the same day.

Extracted from Sweet by Yotam Ottolenghi and Helen Goh (Ebury Press, approx €30). Photography by Peden + Munk.

Catch Yotam Ottolenghi and Helen Goh at the Pavilion Theatre, Dun Laoghaire on September 12. Tickets, €15 at paviliontheatre.ie.

 

Also Read

blank
EDITORIAL
MHQ: ‘Before we put more countries on the list, we must know how they will be taken off’

By Amanda Cassidy

blank
EDITORIAL
Eclipsed: The powerful, all-female play exposing a Magdalene Laundry you need to see

‘Eclipsed’ director Kate Canning told Jennifer McShane of the challenges...

By Jennifer McShane

Taylor Swift
EDITORIAL
I was not a fan of Taylor Swift. Then I watched her documentary

The documentary Miss Americana has shown a different side to...

By Edaein OConnell

blank
EDITORIAL
Vaccine envy: ‘Why a year of Covid has brought out the begrudgers’

By Amanda Cassidy

Has society become more tolerant of the idea of dating interracially?
premium IMAGE WRITES, REAL-LIFE STORIES, RELATIONSHIPS
Interracial dating: “People kept asking ‘where is she from?'”

With diversity on the rise, what struggles do interracial couples continue to face today? Filomena Kaguako speaks to three couples about their experiences.

By Filomena Kaguako

blank
EDITORIAL
Here’s how you can watch a new short film starring Paul Mescal

Paul Mescal fans, this one is for you… A 14-minute...

By Jennifer McShane

Women with MS who take medication, especially immunosuppressants, cannot become pregnant unless they come off medication.
premium HEALTH & WELLNESS, REAL-LIFE STORIES
I had to weigh up the possibility of losing my mind against losing my future children

Holograms of the children she may never have dance across Dearbhla Crosses' mind as an MS diagnosis and Covid-19 are unwelcome reminders of her biological clock ticking.

By Dearbhla Crosse