These seasonal little tea cakes are made with pumpkin, spice and topped with a crunchy oatmeal streusel and a little maple glaze. They are full of autumn spices and the perfect addition to an autumn picnic, afternoon tea, or an after school snack. I also like to pop them into lunchboxes.
Friands are so easy to make and there are so many variations to try and I think I will add a few raisins to these next time.
6 large egg whites
250g icing sugar
125g ground almonds
100g plain flour
Zest of half an orange
1tbs pumpkin pie spice
160g melted butter, plus a little extra for brushing the friand tin
½ cup unsweetened pumpkin puree
2tbsp plain flour
tbsp rolled oats
1tbsp soft brown sugar
½ cup sieved icing sugar
2-3tbs maple syrup – enough to thin
Preheat the oven to 180°C/approx 350°F and brush the friand tin with a little melted butter.
I make my friands in a stand mixer, fitted with the paddle attachment, but they can be made just as easily by hand or using a hand mixer.
Briefly whisk the egg whites, breaking them up until they are frothy.
Add the ground almonds, pumpkin puree, zest, butter, icing sugar and then fold in the flour until just combined.
Spoon the mixture into the prepared tin, leaving a little room for the streusel.
Scatter a little of the streusel over each one and bake for 25-30 minutes, until they have risen, turned golden brown and a skewer inserted into the centre comes out clean.
Leave to rest for 15 minutes before turning out onto a wire cooling rack. Leave to cool completely before adding a little glaze.