Delicious Raspberry Friands with step-by-step photos, including notes for making Mini Raspberry Friands.
If you are someone who, like me, makes a lot of custard, pastry or shortbread, you might find yourself with a lot of leftover egg whites.
What are Friands?
Friands are small almond-based cakes which use egg whites as the raising agent.
In France, they are known as financiers. But the story goes that a French chef working in Australia reinvented the humble financier by baking them in an aspic mould to produce what is now popular in many Australian cafés and bakeries.
What is a Friand Pan?
A traditional French aspic mould is oval in shape with an embossed star pattern at the bottom.
In Australia, these aspic moulds are sold in a tray with 6 to 12 holes, much like a muffin pan. They are hard to find outside of Australia, but you might find some stockists on Amazon.
Individual aspic moulds are sold in France and I recommend buying the non-stick variety for baking. You can find them with or without the embossed star pattern. I bought my individual aspic moulds from E. Dehillerin but you might also find them in other specialty kitchenware stores in France or online.
I also own a large collection of vintage aspic moulds which I collect whenever I get a chance to visit the flea markets in France. They also work well for baking, but you need to be extra careful about greasing the pans. I use a non-stick baking spray, plus a light dusting of flour, to make sure that the cakes slip out easily.
Mini Raspberry Friands
One of my friends recently alerted me to the existence on mini friand pans and I knew right away that I had to have one!
My children absolutely adore eating friands and I knew that I had to get the mini friand pan for them. Or that is my excuse anyway 😉
My mini friand pan has 20 holes and you would need to halve the recipe below to make just enough batter to fill them.
In hindsight, I should have bought two mini friand pans because they disappear very quickly!
If you don’t have a mini friand pan, you could also use a mini muffin tin.
How to Make Friands
Friands might sound fancy, but they are a doddle to make. In fact, this is a recipe which I let my children “help” me make because it is kid-proof and fool-proof.
If you are using leftover frozen egg whites, make sure you defrost them first and let them come to room temperature before using in this recipe. It is best to defrost frozen egg whites overnight in the fridge, but I usually defrost them in a bowl of warm water.
The egg whites should be whisked until they are white and frothy, and you can easily achieve this with a hand-held whisk. However, I am a lazy baker and do everything with my KitchenAid; I use one bowl to whisk the egg whites and another for the rest of the ingredients.
You can use fresh or frozen raspberries in this recipe, or any berries for that matter. Sliced plums also work great in this recipe.
Once you start making friands, you will find that they are incredibly easy to make and that the variations are endless.
More Friand Recipes
If you are looking for more friand recipes, you might also like:
A delicious and easy recipe for Raspberry Friands with step-by-step photos, including notes for making Mini Raspberry Friands.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: Makes 12 cakes
- Category: Cakes
- Method: Baking
- Cuisine: Australian
- Preheat the oven to 180°C (355°F) (without fan).
- Melt the butter in a small saucepan until it turns a pale golden colour, but be careful not to let it burn.
- Use some of the butter to lightly grease the friand moulds.
- Let the butter cool slightly to use later in the recipe.
- Sift the flour and icing sugar into a large bowl and stir through the ground almonds.
- Place the eggwhites into another large bowl and whisk until they are white and frothy.
- Gently mix the frothy eggwhites into the flour mixture.
- Add the melted butter and vanilla extract, and stir everything together.
- Fill the friand tin until each mould is ⅔ full. Using an ice-cream scoop will help you to divide the batter evenly and to make even-sized friands.
- Place 2 to 3 raspberries into each mould.
- Bake the friands in the oven for about 20-25 minutes, or until they are lightly golden and a skewer inserted in the middle comes out clean.
- Let the friands cool in the pan for about 5 minutes before removing them to a wire rack to cool completely.
- Serve the friands warm or cold with a dusting of icing sugar.
You can use fresh or frozen raspberries in this recipe.
If you are using leftover frozen egg whites, make sure they are fully defrosted and at room temperature before you start with this recipe.
The friand moulds are about ½ cup in capacity and are deeper than the standard muffin mould. So if you are using a muffin tin to make these friands, you may need to adjust the cooking time a little.
If you have a 20-hole mini friand pan, simply halve this recipe. Use a tablespoon measure to fill the moulds and bake for 15-20 minutes until lightly golden.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
- Serving Size: Per cake
- Calories: 280
- Sugar: 21.2g
- Sodium: 31.9mg
- Fat: 16.4g
- Carbohydrates: 29.7g
- Fiber: 1.4g
- Protein: 5.1g
- Cholesterol: 28.7mg