Raspberry and Almond Friands

Raspberry and Almond Friands


This year I promised myself many things. One promise was to bake more and to avoid eating processed sweets. But juggling baking, blogging and full-time work is often a struggle, which is why I have decided to focus on simple yet delicious recipes. At least for the moment until I have more time up my sleeve.

I had a great day of baking on Sunday, including some semi disastrous Norwegian cinnamon buns (more on that later…). But I managed to get one recipe right – these raspberry and almond friands.

I almost feel guilty about how simple this recipe is. These little cakes are based on the French financier – and are usually made with almond meal and plenty of egg whites!

These little beauties are perfect to make when you’re in a hurry. And are a great morning or afternoon tea option for surprise guests.

The almond meal in this recipe gives these friands a lovely texture and the addition of raspberries make them even more soft and moist, a lovely contrast to the flaked almonds on top.

They are best served fresh from the oven or at room temperature with a generous dusting of icing sugar.

This recipe makes approximately 10 friands but you can easily double the recipe if you want to bake more. Trust me – they won’t last for long!

You will need

  • 150g of unsalted butter
  • 5 egg whites
  • 90g (3/4 cup) of almond meal
  • 180 g (1 cup) of icing sugar and extra for dusting
  • 50g (1/3 cup) of plain flour
  • 1 125g punnet of fresh raspberries
  • Flaked almonds to decorate


Pre-heat the oven to 190 ̊C. Lightly grease 12 x 1/2-cup capacity friand pans.

Melt butter in a small saucepan over low-medium heat. While the butter is melting, lightly whisk the eggs to combine.


Sift icing sugar and flour in a large bowl. Stir in almond meal. Add the butter and beat well.



Pour into the prepared moulds, filling each hole to just two-thirds full. Place two raspberries on each friand and then delicately sprinkle some flaked almonds on top.


Bake for 20–25 minutes or until a skewer inserted into the centre comes out clean. The tops of the friand should be light golden brown.

Allow to cool in pans for 10 minutes. before turning onto a wire rack to cool completely. Dust with icing sugar. Serve.

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Bon Appetit!

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  1. Barbara Skjonsby
    November 28, 2015 / 2:02 pm

    I realize this is an old post, but a question: How did you prepare the pans?

    • December 7, 2015 / 10:37 am

      No worries Barbara!! Did you end up baking them? Sorry for the slow response just saw this now 🙂 x

  2. Barbara Skjonsby
    November 28, 2015 / 2:11 pm

    Oops, sorry, I found your instructions!

  3. Raida Maisa
    March 12, 2024 / 7:46 am

    Cooking requires time commitment and meticulous attention to detail, which is impractical for someone with a busy schedule like the best dissertation editors https://essaywriters.ae/dissertation-editing. But I found this recipe to be incredibly beneficial, since it can complete my cake carving in about five minutes.

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