Raspberry Friands

Its taken its time, but spring is finally here 🙂 I was so excited in the last couple of weeks where I could see the cherry blossoms begin to bloom with the warmer weather, and immediately started thinking of recipes in which I could use a branch of those beautiful flowers as props for my photography – and this was the first recipe that came to mind.


These friands are famously photographed on the front cover of Katie Quinn Davies’ What Katie Ate. I haven’t made friands in a while, purely due to the fact that I don’t own a friand pan. I made chocolate friands in a muffin pan some time ago and when I handed them out to friends, they were all saying: “Oh, you made muffins!”

Er no, they’re not muffins – they’re much nicer and much more expensive than muffins, thank you. The ingredients in a friand are finnicky – a whole lot of egg whites and a whole lot of almond meal. Not to mention that a friand pan will set you back by at least $15 compared to a muffin pan you can pick up from any supermarket. But for the sake of expanding my repertoire, I decided to invest in one.

It was when I was making them that I realised they really weren’t that uneconomical. The recipe says it makes 18, but I halved the recipe as I didn’t want to use 10 egg whites and I still managed to get 12 good-sized friands from the mixture. Five egg whites is quite reasonable, and a mere 90 grams of ground almond meal is all right. With the remaining egg yolks, you can make custard, which I turned into Portugese Custard Tarts (recipe next week!).

Delicious and ridiculously easy – I can see these beautifully buttery cakes becoming a regular thing to take to parties.

To make 12 friands, you will need:

  • 5 egg-whites;
  • 150g unsalted butter, melted and cooled;
  • 90g ground almond meal;
  • 185g icing sugar, sifted, plus extra for dusting;
  • 50g plain flour, sifted;
  • 125g punnet of raspberries, plus extra to serve.

Preheat oven to 180 degrees. Lightly grease the holes of a non-stick friand pan.

Whisk the egg whites for a few seconds just to lightly combine until frothy. There’s no need to whip them into peaks.

IMG_9539Add the butter, ground almonds, icing sugar and flour and beat lightly to combine well.


IMG_9541Pour into the prepared pan, filling each hole two-thirds full. Don’t worry too much about smoothing the tops.


IMG_9545Place two or three raspberries on top of each friand and bake for 25-30 minutes or until a skewer inserted into the centre of one comes out clean. Cool and dust the friands with icing sugar and serve warm.



IMG_9561Enjoy your week, lovelies… I’ll have a review up on Wednesday, but keep your eyes peeled for another perfect spring recipe on Friday that’s uncharacteristically healthy for me…but definitely still delicious 😉 xx

7 Comments Add yours

  1. Ev says:

    Love your final photo great styling and photography! Very pretty 🙂

    1. Thank you! I love cherry blossoms.

  2. Tina @ bitemeshowme says:

    When you say it only has 6 ingredients to make a friand, how can you not want to make it yourself? Thanks for sharing such a beauty of a recipe x

  3. What a great and beautiful recipe 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s