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.
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!
Making Gluten Free Raspberry Friands
It is easy to make gluten free. Simply replace the plain flour with 50g of gluten free plain flour. If it is a little bit too liquidy add a table spoon more of the gluten free flour.
Making the delicious Friands
These little bakes are super easy to make. They definitely seem more of a posh cake. Definitely in our house they are made for when relatives pop over and we want something more special. To make them it’s a good mixing motion and you’ll be there quickly. It’s not complicated but once you’ve made them you will be making over and over. Addiction to these little beauties is a possibilities.
Store in airtight box, if you don’t eat them all straight away, and they’ll last a few days.
Perfect to enjoy with a cup of tea or two. I have a few of these little cupcake stands which I love using for little bakes like the Raspberry Friands. They look so cute on them on a table. Especially if you want to use them for an afternoon tea special for friends and family.
- 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
- Preheat the oven to 180ºC/160º Fan
- 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.
- In a pan gently melt the butter with the vanilla seeds or extract. Set aside to cool.
- Sift the icing sugar and flour into a bowl with the salt and add the ground almonds and cinnamon.
- Whisk the egg whites in separate bowl just until they start to thicken.
- Add the egg whites, melted butter and orange zest in to the dry ingredients.
- Stir together to combine using a metal spoon or spatula.
- Lightly coat the raspberries with the sugar.
- 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.
- Bake in the oven for 20 minutes until golden brown.
- Leave to cool in the tin and dust with icing sugar to serve.
Follow me on instagram to see what other cakes I’ve been making recently. www.instagram.com/sewwhite