Raspberry Friands
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: Makes 12 cakes
- Category: Cakes
- Method: Baking
- Cuisine: Australian
A delicious and easy recipe for Raspberry Friands with step-by-step photos, including notes for making Mini Raspberry Friands.
Ingredients
- 160 g (1 ½ stick) unsalted butter
- 100 g (⅔ cup) plain flour (all-purpose flour) or gluten-free flour
- 250 g (1 ⅔ cup) icing sugar (powdered sugar)
- 125 g (1 cup) ground almonds
- 6 eggwhites
- 1 teaspoon vanilla extract
- small punnet of raspberries
Instructions
- 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.
Kitchen Notes
VARIATIONS
* You can use fresh or frozen raspberries in this recipe.
* Add the zest of 1 lemon to the batter.
* Substitute the raspberries for blueberries.
* Lemon Drizzle Friands
* Rhubarb and Vanilla Friands
USING EGG WHITES
If you are using leftover frozen egg whites, make sure they are fully defrosted and at room temperature before you start with this recipe.
FRIAND PAN VS MUFFIN PAN
The friand moulds are about 125 ml (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.
MINI FRIANDS
If you have a 20-hole mini friand pan, simply halve this recipe or use two mini friand pans. Use a 1 tablespoon measure to fill the moulds and bake for 15-20 minutes until lightly golden.
MAKE IT GLUTEN-FREE
To make this recipe gluten-free, use a gluten-free flour mix. I found that this changed the texture of the cakes only slightly.
OVEN TEMPERATURES
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.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Nutrition
- 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
View the recipe online: https://eatlittlebird.com/raspberry-friands/
