03/06/2017

Pistachio and Blueberry Friands with Sour Cream Frosting

Little pistachio cakes frosted with sour cream and dotted with blueberries.

Makes:

12 Prep Time: 20 minutes

Cooking Time: 25 minutes

Download Recipe PDF

Ingredients

150g self-raising flour
120g ground pistachios
220g caster sugar
350g sour cream
2 eggs
125g soft icing sugar
extra ground pistachios, for garnish
200g fresh blueberries

Method

Combine flour, pistachios and caster sugar together. Make a well in the centre and mix in 300g sour cream and eggs. Spoon into 24 buttered friand pans, dot with half the blueberries and bake at 180°C for 20-25 minutes until golden. Turn out and cool on a wire rack. Whisk remaining 50g sour cream together with icing sugar until thickened to make a frosting. Ice cooled friands with frosting, sprinkle with extra pistachios and garnish with remaining blueberries.

Tips

Substitute ground pistachios with ground almonds, hazelnuts, pecans, desiccated coconut or a mixture. Blueberries can be replaced with raspberries, blackberries or strawberries. Mixture also makes 1 x 20cm cake – bake at 180°C for 40-45 minutes. Once iced, friands can be kept at room temperature for up to 48 hours.

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