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:
Such a pretty tin, produced by Baldjis in Greece - they are whole green (Kalamata) figs that are preserved in a light syrup.
Since they are a little larger than I had thought they would be, I've only used half a fig per friand.
[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.