These little raspberry friand cakes are small, delicate and perfect for afternoon tea! They’re only little cakes - much like cupcakes, but they’re a great snack even if you aren’t planning on having afternoon tea. After all, who could say no to a fruity little friand cake?
5 from 3 votes
Prep Time 10mins
Cook Time 20mins
Total Time 30mins
Course Bakes, Sweet Treats
Cuisine English, International
seeds from half of a vanilla pod or half a teaspoon of vanilla extract
120gicing sugar / confectioners sugar
40gplain flour / all purpose flour
Small sprinkle of cinnamonoptional but a delicious addition
3medium egg whites
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.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.
Recipe by Sisley White at Sew White www.sewwhite.com