Raspberry Friands
Raspberry friands are buttery almond cakes topped with fresh raspberries - perfect for your morning coffee or midday tea. With a variety of flavors to choose from, you can enjoy them in endless combinations. The recipe is super easy and quick and uses leftover egg whites.
- Total Time: 1 hour
- Yield: 8 1x
- Category: Small cakes
- Method: Baking
- Cuisine: Australian, NZ
Ingredients
Scale
- 6 oz. (170 g) unsalted butter
- 1/3 cup + 7 tsp (60 g) all-purpose flour
- 1 1/2 cups + 5 tsp (200 g) powdered (icing) sugar
- 1 1/4 cups (120 g) almond meal (ground almonds)
- 1/2 cup + 1 1/2 tbsp (150 g egg) whites, room temperature (see note #1)
- 1 pinch of salt
- 16 fresh raspberries
Instructions
- Preheat oven to 340°F (170°C). Prepare a silicone friand mold (no need to grease it). If using a nonstick friand pan, butter and flour cavities and refrigerate the mold until ready to use.
- To make the batter, cut butter into equally small pieces and melt it in the microwave at 20-second increments. Let it cool to room temperature.
- In a large mixing bowl, sift AP flour, icing (powdered) sugar, almond meal, and salt.
- In a clean, separate bowl, whisk egg whites with an electric mixer for 15-20 seconds. Add flavorings or add-ins to the beaten egg whites if used. Alternatively, use a fork or a hand whisk to beat egg whites.
- Make a well in the center of the dry ingredients, pour egg whites, and stir until combined. Add cooled melted butter and stir gently until just combined.
- Spoon the batter evenly into the prepared pan. Top each friand with 2-3 raspberries.
- Bake for about 20-25 minutes until the edges become slightly golden brown. Test with a toothpick: inserted in the center of the baked friand, it must come out clean.
- Allow to cool friands in a pan for 3-5 minutes. To help loosen them, use a butter knife to run carefully around the sides of each friand. Turn the pan onto a wire rack and let the cakes cool completely. Dust with icing sugar.
Notes
- 150 egg whites are approximately equal to 4.5 raw fresh egg whites from large-sized chicken eggs.
- Don't overwhip egg whites: they shouldn't be mounted until soft peaks.
- If using a metal friand pan, bake the cakes at 355°F (180°C) for 20-25 minutes.
- This recipe makes 8 friands. For a mold with 12 cavities, simply multiply all the ingredients by 1.5.
- The friand batter will also fill about ten cavities of a regular muffin tray. Bake at 355°F (180°C) for 15-20 minutes (use a toothpick test).
Nutrition
- Serving Size: 1 friand
- Calories: 397
- Sugar: 26.3 g
- Sodium: 47 mg
- Fat: 24.9 g
- Saturated Fat: 11.5 g
- Carbohydrates: 38.6 g
- Fiber: 4.3g
- Protein: 6.7 g
- Cholesterol: 46 mg
Find it online: https://www.bakinglikeachef.com/raspberry-friands/