Thursday, February 10, 2011

Fig Filled Friands

Since 2008, the always lovely Chris from Mele Cotte has been doing her part to celebrate the season of love with her Cucina D'Amore (Kitchen of Love) event. The idea is that we cook with at least one ingredient that can be classed as an aphrodisiac. I've managed to fit a few* in these cute little heart shaped (what other shape could they be?) friands!

Fig Filled Friands© by Haalo

There are two things that aren't obvious just by looking at these friands - one, they are gluten free - rice flour replaces regular flour for an extra light finish and two, inside, they have a fig heart.

The figs I've used are these:

Baldjis Whole Figs in Syrup© by Haalo

Such a pretty tin, produced by Baldjis in Greece - they are whole green (Kalamata) figs that are preserved in a light syrup.

Baldjis Whole Figs in Syrup© by Haalo

Since they are a little larger than I had thought they would be, I've only used half a fig per friand.

Fig Filled Friands© by Haalo

Fig Filled Friands
[Makes about 6 hearts - I've used a silicon heart shaped mould]

75 grams butter, melted and cooled
75 grams icing sugar
25 grams rice flour
50 grams almond meal
2 egg whites
1 teaspoon vanilla bean paste/vanilla extract
3 canned Figs, halved

Whisk the egg whites with vanilla bean paste/extract until light and fluffy but stop before they reach soft peak stage.

Sift the icing sugar, rice flour and almond meal together into a bowl. Make a well in the centre and pour in the cooled, melted butter - stir briskly to incorporate.

Add a large spoonful of the beaten egg whites to the mixture, stir to slacken before adding the rest of the egg whites - be gentle when folding in the egg white you don't want to deflate the mixture.

Place the silicon mould on a baking tray - half fill each heart with batter, add half a fig, then top with remaining batter.

Bake in a preheated 170°C oven for about 25 minutes or until golden and cooked through.

Once cooked let the friands sit in the tray for a few minutes before turning them out onto a wire rack. If the underside seems a little moist (this can happen due to the syrup in the figs) then place them back into the oven, bottom up, for 5 minutes, or until they feel dry to the touch. When done, remove to a wire rack to cool before serving.

*the final aphrodisiac count is four - Egg, Figs, Almonds, Vanilla so I could really call these my Gluten-Free, Four Aphrodisiac, Fig Filled Friands and I'll stop with the f's in case I get into trouble.

Looking for more? Make sure you head back to Chris's site for the recap.


  1. They are wonderful!!! In Italy I can not find canned figs but I can use the fig jam. Thanks for the excellent recipe, Happy week end, Kris

  2. These look delicious and beautiful! I have never seen canned figs. It would be wonderful if I could find them to enjoy figs year round.

    Thanks for participating! Working on the round up now. :)

  3. Thanks Kristina - oh yes, fig jam would be excellent!

    Thanks PM!

    Thanks Chris - this was the first time I'd ever seen canned figs but I hope it's not going to be the last.

  4. Wow - they look amazing! I've never seen tinned figs before. Would you mind sharing where you got them from? I'd love to try them!

  5. Thanks so much! I go there all the time, I can't believe I've never noticed them before. Will definitely pop there this week!


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