The annointed ‘king of breakfast’ Bill Granger is back with a brand new cookbook – Australian Food. This cookbook offers a bright picture of Australian food that has travelled across the globe, packed with fresh flavours and local produce, healthy but never preachy, whose main ingredient seems to be sunshine itself. There are tons of incredible recipes in this book, including one for some truly delicious pistachio and olive oil friands, replete with fragrant orange blossom frosting.
We have a recipe for these pistachio friands on the blog today – scroll down to check it out. Happy cooking!
Pistachio & olive oil friands with orange blossom frosting
Makes: 10
Even though friands are a traditional French cake, they’ve become an Australian café classic. This recipe uses ground pistachio nuts, rather than the traditional almonds. The pistachio gives the cakes a beautiful pale-green colour.
Ingredients
3 eggs, lightly beaten
200g caster sugar
1 teaspoon vanilla extract
120ml olive oil
100g butter, melted
200g ground pistachios
55g polenta
55g plain flour
1 teaspoon baking powder
Orange blossom frosting
150g cream cheese, softened
½ teaspoon vanilla extract
75g Greek yoghurt
25g icing sugar, sifted
½ teaspoon orange blossom water
55g pistachios, roughly chopped, to decorate
Freeze-dried raspberry powder, to decorate
Method
Preheat the oven to 170˚C. Grease ten 150ml silicon moulds or friand tins.
Whisk together the eggs, sugar and vanilla extract. Combine the olive oil and butter and slowly add to the egg mixture, whisking constantly.
Mix the ground pistachios, polenta, flour and baking powder together. Add to the mixture, whisking constantly until just combined. This is a wet batter, so do not be tempted to add more flour.
Pour the batter into the moulds and bake for 15 minutes or until a skewer poked into the centre comes out clean. To help the friands keep their green colour, put a roasting tin of water in the bottom of your oven while you bake them (this will prevent browning).
To make the frosting, beat the cream cheese to soften. Beat in the vanilla and yoghurt until smooth. Beat in the icing sugar and then the orange blossom water.
Spread the frosting onto the friands, then scatter with chopped pistachios and freeze-dried raspberry powder to serve.
–Recipe extracted from Australian Food by Bill Granger (Murdoch Books) – limited signed copies available now!
This book is part of Booktoberfest, our festival of new books!
Australian Food
Limited Signed Copies Available!
In the 20 years since Bill Granger published his first book of recipes, Sydney Food, the world has fallen in love with the joyfully casual Australian way of eating.
As a self-taught cook, straight out of art school, Bill furnished his first street-corner eatery in minimalist style, serving a small but perfectly formed menu of domestic dishes around a central communal table. He captured the hearts of Sydneysiders and visitors alike, while setting an exciting new standard for cafe dining...
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