Blackcurrant friands from Essential Ottolenghi: A Collection (page 298) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dinnermints on February 11, 2018

    Delightful! We made them with blueberries; would love to try with raspberries. We got nine cakes in a regular muffin tin by filling the cups to the top (since they don't rise); next time I'd make them in a mini-muffin tin. We also added 1 T black currant preserves, reducing the sugar by 1 T as well. There was way too much glaze, though, and it was super heavy - whereas in his photo, the glaze looks light. Would cut the glaze in half and use more lemon juice.

  • Poppyseedbagel on May 17, 2015

    I didn't think they were too greasy! I used the recipe idea, but for lack of black currants made them with loganberries & red currants, toasted walnuts instead of pistachios, and ground cardamom instead of cinnamon. They were gorgeous, but not really the recipe...

  • moppe on April 25, 2015

    These were way too greasy for my liking. Still, they tasted good. I will probably try them again with less butter (maybe about 75 g).

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