Raspberry and Almond Friands
by Jay Wadams
An Australian café classic, Raspberry and Almond Friands are sweet, buttery, morsels of deliciousness. These small almond cakes are perfect served with a strong coffee or for afternoon tea.
Ingredients
- 150 g unsalted butter
- 250 g powdered or icing sugar
- 100 g plain or all-purpose flour
- 150 g ground almonds (almond meal)
- pinch of salt
- 6 medium egg whites see notes
- 2 tsp vanilla extract or 3-4 drops bitter almond oil see notes
- 24 fresh raspberries
- 2 Tbsp flaked almonds
optional:
- 3 tsp finely chopped pistachios unsalted
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- PREPARE: Heat the oven to 180 °C / 350 °F / Gas 4. Melt the butter in a small saucepan, and generously brush a 12-hole standard muffin tin or friand pan (see notes) with a little of the butter. Place the friand or muffin pan in the fridge for 2 minutes, then brush again with butter. Place in the fridge while you continue the recipe.
- MIX DRY INGREDIENTS: Sift the sugar and flour together into a large mixing bowl, then stir through the almonds and salt.
- BEAT EGG WHITES: In a separate large bowl, whisk the egg whites just until they are light and fluffy, only a minute or two, it is not necessary to whip them to soft peaks. Stir the egg whites into the dry ingredients, then pour in the melted butter and vanilla, mixing gently, until combined.
- BAKE: Divide the mixture between the cups of the muffin tin or friand pan, and place 2-3 raspberries and a pinch of flaked almonds on the top of each friand. Bake in the preheated oven for 25 minutes until well risen and golden brown.
- COOL: Allow to cool in the tin for 5 minutes before turning out to a rack to cool completely. If you need to loosen the friands from the side of the tin at all, use a thin, sharp knife to loosen, then twist gently before turning out. Transfer the friands to a wire rack to cool.
- SERVE: Friands can be eaten warm, but are much better served at room temperature, or even chilled, dusted lightly with powdered sugar. These cakes will keep in an airtight container for several days and they get better as they go on! If you have a smaller muffin tin or friand tin, simply halve the recipe.
Notes
- Save the egg yolks! They are great for making mayonnaise, creme brulee or custard!
- A ‘standard’ muffin tin holds 75ml of liquid in each cup - the sort you would use for small cupcakes. A friand pan is an Australian invention and combines the shape of the origin aspic mould with the ease of a muffin tin. I use and thoroughly recommend the Masterclass brand of friand pan, link below.
- I love the flavour of bitter almonds, so I like to add a few drops of bitter almond oil to the friand batter. This is easily available in Germany and available online. Only a few drops are needed as a little goes a long way!
- Imperial measurements are approximate. For best and most accurate results I use and recommend a digital kitchen scale.
Nutrition
Serving: 1 friand | Calories: 300kcal | Carbohydrates: 31g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 27mg | Potassium: 69mg | Fiber: 2g | Sugar: 21g | Vitamin A: 317IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg