Pistachio and Blueberry Friands with Sour Cream Frosting
Little pistachio cakes frosted with sour cream and dotted with blueberries.
|Preparation Time:||20 minutes|
|Cooking time:||25 minutes|
- 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
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.
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.
Recipe Type: Baking