Meyer Lemon Friands/Financiers (Tea Cakes) & Lemon Cakes for Sansa Stark

There’s still plenty of Meyer Lemons to use up, both in the refrigerator and still on our tree. What could be more light, fresh, and screams spring-time than bright, beautiful Meyer Lemons? Making use of both its precious juices and zest, I’m incorporating those ingredients in these tender French cakelets, the friand.

So what does Meyer Lemon Friands have to do with Sansa Stark….who is Sansa Stark?

Sansa is one of the main point-of-view characters from G.R.R. Martin’s series of books, A Song Of Ice and Fire, and in the HBO series, Game of Thrones. She’s a high-born from the North who loves lemon cakes and blonde-haired princes and all she ever wanted in life was to one day become a queen and make baby princes. Her idea of an idyllic fairy tale life changed when her princely betrothed had her father beheaded. Her Prince of Madness’ family then arranged the brutal murders of both her older brother and mother at a Red Wedding…and well, she’s having some bad days. So these Meyer Lemon cakes (or friands) are for Sansa Stark and the rest of the Stark family and their beautiful direwolves that are in much need of happy endings. 🙂

Let’s talk Meyer Lemon Friands…

I’m in love with friands. Last year I shared a Raspberry-Coconut Friand recipe on TC. Made with egg whites and almond flour, the texture was light and tender. Most friand recipes are basically pretty similar with changes in the fruit or flavor additions. The recipe I’ve adapted for these Meyer Lemon friands is from Katie Quinn Davies. I liked the idea of the Lemon Icing – it’s fantastic on the friands! This recipe differed from the Raspberry-Coconut Friand in that no baking powdered was used and so the cake was a tad more dense.

I upped the amount of lemon zest in the cake part to bring the special citrus flavor to the forefront more. These friands have a fantastic, balanced, lemony flavor – especially with the Icing.

If you don’t have a friand pan or molds, use a regular sized muffin pan. In an upcoming post I’m going to share more about the pans, resources and mold ideas for friands.

What lends the tender texture of the friand are the egg whites. This recipe uses 6 egg whites so you’re going to have leftover egg yolks. Why not whip up some lemon curd, make a custard or break out the ice cream machine?

• Meyer Lemon Curd
• Meyer Lemon Olive-Oil Cake with DIY Meyer Lemon Infused Olive Oil
• Meyer Lemon Bread
• Meyer Lemon and Cranberry Scones
• Meyer Lemon Tassies

• Depending on how juicy and the size of your lemons, the finely grated zest and juice amount may vary.
• For the Meyer Lemon Icing, use just enough lemon juice to a consistency of a warm ganache. Otherwise the icing will be too runny (this is preference).
• It’s not a deal breaker if you don’t have a friand pan. Use a regular sized muffin pan. The baking time should be about the same.
• Watch baking time and avoid overbaking these smallish almond cakes.
• Save those egg yolks to make homemade lemon curd, ice cream, custards, etc.
• Another idea for these lemon-themed friands: Omit the Icing and cut each friand in half horizontally and add a layer of tangy lemon curd!.

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Meyer Lemon Friands – Tea Cakes

Makes 10-12

Ingredients

• 160 grams (OR 1 stick + 4 Tablespoons) unsalted butter, melted and cooled
• 2/3 cup all-purpose flour
• 1 2/3 cups powdered/confectioner’s sugar
• 1 cup almond meal
•  
• 6 egg whites
• Finely grated Meyer Lemon zest from 2 lemons, plus additional for garnish

Ingredients Meyer Lemon Icing

• 1 ½ cups powdered/confectioner’s sugar, sifted
• Finely grated Meyer Lemon zest from about 1 lemon
• Juice from about 1 Meyer Lemon

Method

1. Preheat oven to 350° – Brush a 10-12 hole friand or regular-sized muffin pan with some of the melted butter (optionally also dust the cups with flour and shake off the excess).
2. Sift the flour and sugar into a large bowl. Add the almond meal.
3. Place eggwhites in a small bowl and lightly beat to froth with a fork. Add the flour mixture with the remainder of the melted butter and lemon zest, stirring only until combined.
4. Divide the batter among 10-12 cups, filling to about two-thirds full. Bake from 18-20 minutes until golden and a toothpick inserted in the highest point of a friand comes out clean. Cool in pan for a couple of minutes and then transfer each friand to a wire cooling rack to completely cool.

Make the Meyer Lemon Icing

1. Place the powdered/confectioner’s sugar and the Meyer Lemon zest in a bowl. Stir in just enough of the Meyer Lemon juice to make a soft icing.
2. Drizzle the icing over the completely cooled cakes and allow to set. Sprinkle some fresh zest in each friand before serving.
3. Store the friands in an air-tight container.© Images & content: Cristina A-Moore for TeenieCakes.com.

Teenie Notes

• Depending on how juicy and the size of your lemons, the finely grated zest and juice amount may vary.
• For the Meyer Lemon Icing, use just enough lemon juice to a consistency of a warm ganache. Otherwise the icing will be too runny (this is preference).
• It’s not a deal breaker if you don’t have a friand pan. Use a regular sized muffin pan. The baking time should be about the same.
• Watch baking time and avoid overbaking these smallish almond cakes.
• Save those egg yolks to make homemade lemon curd, ice cream, custards, etc.
• Another idea for these lemon-themed friands: Omit the Icing and cut each friand in half horizontally and add a layer of tangy lemon curd!.

Cristina A-Moore | Teenie Cakes

modified & adapted from Katie Quinn Davies/Taste.com.au