I am still amazed with what is possible using the left over water from a can of chickpeas. I have already posted aquafaba recipes ranging from meringues and mousses to mayonnaise, ice cream and frangipane cake. However this is has to be one of my favourites. Friands are delicate little cakes, popular in Australia and New Zealand, that are crisp on the outside and delicious and light in the middle. The lemony glaze works perfectly with crunchy pistachios and the creamy coconut flavour.
What is your favourite aquafaba recipe? Share in the comments, or feel free to suggest an aquafaba recipe you would like me to post!
Pistachio, coconut and lemon friands – makes 6
55 g melted coconut oil, (room temperature, not burning hot) plus extra for greasing
80 g plain flour, plus extra for dusting
5.5 tbsp aquafaba
90 g sugar, plus 1.5 tbsps
1/2 tsp baking powder
1/4 tsp salt
30 g pistachios, finely chopped
zest and juice of a lemon
preheat the oven to 180 degrees c.
grease a 6 hole muffin tin and dust with a little flour, shaking off the excess. Cut 6 small rounds of baking paper and use to line each muffin hole.
Whisk the aquafaba to the soft peak stage. Add the 90 g of sugar and whisk for another 30 seconds. Fold in the flour, baking powder, salt, lemon zest and 25 g of the pistachios, before carefully folding in the melted coconut oil.
Spoon into the muffin tray and bake in the oven for around 20 – 25 minutes, or until risen, golden and light and springy to the touch. Remove the cakes onto a wire rack to cool.
Meanwhile add the lemon juice and remaining 1.5 tbsps of sugar to a small saucepan. Heat and allow to simmer for 3 to 5 minutes, or until slightly thickened and sticky. Carefully taste and add a little extra sugar if necessary. It should have a slight tang, but not be overly sour. It really depends on the size and sweetness of your lemon.
Brush the cakes with the syrup and sprinkle with the reserved chopped pistachios