Raspberry Friands

What is a friand?  I'm new to them too:  little Australian-inspired cakes of loveliness, made incredibly quickly using ground almonds and egg whites.   I was given this recipe by an Australian friend who makes them every Christmas Day for her family.   Friands are usually baked in oval-shaped moulds, which are pretty easy to acquire on the internet - suggest you get silicone ones as they are easiest to use.  Of course, you can make them in muffin tins.

Fiona's favourite recipe is by an Australian cook called William Granger.   It made some absolutely delicious little cakes, of a slightly more dense sponge than you would expect - maybe that was my fault! - but the combination of cooked raspberries and almonds took me straight back to my childhood....

What's even better about this recipe is that it uses up leftover egg whites - I've spent Christmas making custards and ice creams, so have a real glut of whites - this is just perfect!   It also makes really effective use of a small punnet of fresh raspberries which are a treat at this time of year.

The recipe below was in Australian cups, which is a volumetric measure.  To save you the trouble, I've weighed everything out and converted it to both oz and g.   I'm so nice to you!

Raspberry Friands

Raspberry Friands

3oz/85g ground almonds

4oz/110g sifted icing sugar

2 ½ oz/75g plain flour

4 egg whites

2½ oz/75g melted butter

1 punnet (200-250g) raspberries

Extra icing sugar for dusting

Preheat oven to 180 deg C, and grease and flour a non-stick 12 hole friand tin (or 12 cup muffin tin)

Mix together the ground almonds, icing sugar and flour, then stir in the egg whites, followed by the melted butter.  This creates a batter. 

Put two raspberries into each tin, then pour the batter into the tins until they are about ¾ full.  Cut raspberries in half and put a few on each friend. 

Bake for 25 minutes until pale and golden (ovens vary – check them before this time!).  They should spring back when you touch them.

Remove the friands from the oven and allow to cool for 5 minutes in their tin.  Then tip them out of the tins onto a wire rack and leave to cool.  When cool, dust with icing sugar to serve.   

Bill Granger notes that the uncooked mixture can be refrigerated for up to 5 days, and also that they keep for up to 3 days in an airtight container.