Pistachio Friand:

  • Icing (confectioner’s) sugar 125.0 g
  • Salt 3.0 g
  • Pistachios, ground 90.0 g
  • Almonds, ground 30.0 g
  • Gluten free flour 75.0 g
  • Baking Powder 5.0 g
  • Cinnamon powder 7.0 g
  • Egg whites only 6.0 pc
  • Butter, melted, cooled 185.0 g

Salted Caramel Date Sauce:

  • Water 250.0 ml
  • Dates, chopped 100.0 g
  • Pistachio, sliced 70.0 g
  • Salt 4.0 g
  1. Pistachio Friand:

    • Preheat the oven to 200°C.
    • Grease a 12-hole (1/3-cup/80ml) muffin pan. Line bases with baking paper.
    • Sift icing sugar, salt, ground nuts, flour, and baking powder into a medium bowl.
    • Whisk egg whites in a large bowl until frothy, fold in butter followed by sifted dry ingredients.
    • Fold until smooth and combined. Spoon mixture evenly into pan holes.
    • Bake friands 10 minutes. Reduce oven to 180°C and bake a further 15 minutes. Check doneness with a skewer.
    • Stand cakes in pan 5 minutes before turning, top-side up, onto a wire rack to cool slightly.
  2. Salted Caramel Date Sauce:

    • In a saucepan, bring water to a boil, add dates and reduce to simmer. Cook until dates are broken down.
    • Add Carte D’or Professional Toffee Topping, continue to heat through and add salt.
    • Serve warm over friand, top with chopped pistachios as garnish.
  3. Chef’s Tip:

    • These cakes can be held in a food warmer and served slightly heated with the sauce as a plated dessert or alternatively as a pre-portioned option on a buffet. Upsell your top ice cream to go alongside for customers to have a fully indulgent experience!