These little beauties have been causing a stir in my foodie friends circle for some time now. They are called Friands which is French for “little cake.” They seem to be extremely popular in Australia and New Zealand. They are made from egg whites and ground almonds and taste totally delicious. I’ve been feeling a bit out of the loop because I don’t own a Friand tin, but I thought why not try using muffin tins? So that’s what I did and they turned out fine – the trick is to grease the muffin tin well. I did have a small issue with the one on the bottom left of the picture above – it got a little stuck! I ate that one first – just because something doesn’t turn out perfectly in baking doesn’t mean to say it won’t taste delicious!
My cakes may not have the lovely oval Friand shape, but they do taste lovely. A proper Friand tin is on my wishlist!
Raspberry & Peach Friands
Makes around 8
5 egg whites (they should weigh around 150g in total)
150g butter, melted
75g ground almonds
180g icing sugar
50g plain flour
One large ripe peach, cut into small chunks
Preheat the oven to 180C. Grease a Friand or muffin tin (or use cake release spray)
Lightly whisk the egg whites to combine. Add the melted butter, ground almonds, icing sugar and flour and stir well to combine. Fold in the fruit, keeping a few berries and peach chunks for placing on top of the friands. Pour the mixture into the tin, filling each hole no more than two thirds full.
Place the remaining raspberries and peaches on top of each friand and bake for 25-30 minutes or until golden.
Once the Friands have cooled, dust with icing sugar.
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