Raspberry Friands

January 29, 2018Sew White

This is a little cake but with a powerful flavour. The Raspberry Friands are like posh little cupcakes and as well as being perfect for afternoon tea are also a delicious snack.

Sew White raspberry friands 1

The Raspberry Friands is such a special little cake but is so easy to make and delicious to enjoy. It is a little fancy/ grown up bite size cake which is packed full of flavour.

The mix between raspberries and almonds is beautiful. This is my absolute favourite cake to make and enjoy at the moment. Hands down the beats cupcakes!

Plus it is easy to make gluten free, just replace the plain flour with 50g of gluten free plain flour.

Let’s get baking

5 from 3 votes
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Raspberry Friands

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 friands
Author Sisley White

Ingredients

  • 100 g unsalted butter
  • seeds from half of a vanilla pod or half a teaspoon of vanilla extract
  • 120 g icing sugar
  • 40 g plain flour
  • 80 g ground almonds
  • Small sprinkle of cinnamon optional but a delicious addition
  • 3 medium egg whites
  • fresh raspberries
  • 1 orange zest only
  • 1 tablespoon caster sugar
  • flaked almonds for decoration

Instructions

  1. Preheat the oven to 180ºC/160º Fan
  2. Lightly grease a friand tin – I used a 12 Hole Loose-Based Mini Sandwich Tin from Lakeland but you can also use fairy cake cases in the tin to cook them.
  3. In a pan gently melt the butter with the vanilla seeds or extract. Set aside to cool.
  4. Sift the icing sugar and flour into a bowl with the salt and add the ground almonds and cinnamon.
  5. Whisk the egg whites in separate bowl just until they start to thicken.
  6. Add the egg whites, melted butter and orange zest in to the dry ingredients.
  7. Stir together to combine using a metal spoon or spatula.
  8. Lightly coat the raspberries with the sugar.
  9. Spoon the mix in to the prepared tin and stud with 2 or 3 raspberries depending on size and add a few of the flaked almonds.
  10. Bake in the oven for 20 minutes until golden brown.
  11. Leave to cool in the tin and dust with icing sugar to serve.
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Store in airtight box, if you don’t eat them all straight away, and they’ll last a few days.

Sew White raspberry friands 2

Perfect to enjoy with a cup of tea or two.

Sew White raspberry friands 3

Follow me on instagram to see what other cakes I’ve been making recently. www.instagram.com/sewwhite

Check out my other recipes

6 Comments

  • Cathy @ Planet Veggie

    June 12, 2016 at 4:35 pm

    So cute and even cuter as it looks like ‘friends’, like you’re getting a little cake friend 🙂

    1. Sew White

      June 12, 2016 at 5:03 pm

      Aww I like that. Cake friends!

  • Choclette

    June 12, 2016 at 7:03 pm

    Hooray, another friand fan. I couldn’t get any links at all when I published some a while back. I always make them gluten free – there’s so little flour involved, it’s just dead easy. Yours look super cute and sound delicious.

    1. Sew White

      June 16, 2016 at 10:34 pm

      I agree with the gluten free bit – fantastic to make for coeliac friends and normal gluten eating friends too. They are delicious and must be made more!

  • Janie

    June 12, 2016 at 7:49 pm

    I’m wondering if they’d freeze well and then I’d be able to slow down my greedy instincts and make them last more than about 12 hours 😀
    Janie x

    1. Sew White

      June 16, 2016 at 10:35 pm

      I wish I could say I knew but they didn’t last long in my hands!

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