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
Method
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.
Bon Appetit!
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I realize this is an old post, but a question: How did you prepare the pans?
Author
No worries Barbara!! Did you end up baking them? Sorry for the slow response just saw this now 🙂 x
Oops, sorry, I found your instructions!
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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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Great recipe and stunning photos! I love how you turned simple ingredients into something elegant and delicious—these raspberry-almond friands look like pure joy. Also, as someone working in healthcare marketing at Healthmedsrx, it’s inspiring to see wholesome, thoughtful food like this—it reminds me how great food can support our wellbeing and add richness to life. Thanks for sharing!
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yeah, the beauty of them is just so good looking. always loved em