Continuing our recent trend of delicious international recipes, we thought these peanut friands would definitely fit the bill. The recipe is from the delightful new book on African cooking, Saka Saka (Murdoch Books) by Anto Cocagne and Aline Princes. It features “cooking from south of the Sahara” and is full of much-loved exotic and easily prepared dishes. These fiands are perfect for cocktail nibbles or as a dessert and are a great taste of what’s on offer from Anto and Aline!
Ingredients for around 20 friands
²⁄³ cup (100 g) roasted peanuts
200 g (7 oz) butter
2 tbsp peanut butter
6 egg whites
200 g (7 oz) icing (confectioners’) sugar, plus extra for dusting
80 g (2¾ oz) plain (all-purpose) flour
1 tbsp crushed roasted peanuts
Preheat the oven to 180°C (350°F). Grease a friand tin.
In a food processor, blend the roasted peanuts to a fine powder.
Melt the butter in a small pot and cook until it is lightly browned but not burnt. Add the peanut butter and leave to cool.
Beat the egg whites and icing sugar in a bowl until firm peaks form. Gently add the flour, a little at a time, then add the peanut powder and the butter mixture. Gently fold together, being careful not to deflate the egg whites.
Spoon the batter into the friand tin and sprinkle the crushed peanuts over the top. Place in the oven and bake for 15 minutes.
Serve the friands warm, dusted with icing sugar.
Images and text from Saka Saka by Anto Cocagne & Aline Princet, photography by Aline Princet. Murdoch Books RRP $45.00.