Yotam Ottolenghi's plum, blackberry and bay friand bake - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Yotam Ottolenghi’ s plum blackberry and bay friand bake By You Magazine - September 9, 2018 Friands are the light, moist almond cakes popular in Australia, New Zealand and France. Traditionally they’re small cakes, but here I tip the friand batter into a baking dish and cook it whole. You can make the batter well in advance if you want to get ahead – it keeps well in the fridge up to a day – but don’t macerate the fruit for this amount of time as it will become too juicy. Serve with custard, vanilla ice cream or cream. The fruit can be varied, depending on the season. Raspberries and peaches can be used in the early summer months, for example. Jonathan Lovekin SERVES 6 GENEROUSLY 200g blackberries 4 ripe plums, stones removed, cut into 1cm wide wedges (360g prepped weight) 1 tsp vanilla extract 60g caster sugar 3 fresh bay leaves 1 tsp ground cinnamon 60g plain flour 200g icing sugar, sifted 120g ground almonds ⅛ tsp salt 150g egg whites (from 4-5 large eggs) 180g unsalted butter, melted and slightly cooled 1. Place the blackberries and plums in a bowl with the vanilla extract, sugar, bay leaves and ½ teaspoon of cinnamon. Set aside for 30 minutes. Don’t be tempted to leave them sitting around for longer than this as the fruit will become too juicy. 2. Preheat the oven to 190C fan (210C/gas 6½). 3. Mix the flour, icing sugar, ground almonds, the remaining ½ teaspoon cinnamon and salt in a separate large bowl. Set aside. 4 Lightly whisk the egg whites by hand for 30 seconds, so they just start to froth. Stir into the flour mixture, along with the melted butter, until combined. 5. Tip the batter into a 20cm x 30cm parchment-lined baking dish and top evenly with the fruit and juices. Bake for 40 minutes, covering the dish with foil for the final 10 minutes, until the batter is golden-brown and the fruit is bubbling. Set aside for 10 minutes before serving. SAVE 20% ON YOTAM’S NEW BOOK Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth will be published by Ebury on Thursday, price £25. To order a copy for £20 (a 20 per cent discount) until 17 September visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved