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03/06/2017

Pistachio and Blueberry Friands with Sour Cream Frosting

FP_02774 copy low res
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.
  • VARIATION – BLUEBERRY PISTACHIO CAKE The mixture also makes 1 x 20cm cake – bake at 180°C for 40-45 minutes.

Tips

  • Substitute ground pistachios with ground almonds, hazelnuts, pecans, desiccated coconut or a mixture. Blueberries can be replaced with raspberries, blackberries or strawberries.
  • STYLING Garnish with ground pistachios and one blueberry in the centre of the icing before it fully sets.
  • DRINK Prosecco

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