Sunday, October 10th, 2010

Raspberry Friands

Friand papers above were bought at Leura’s ‘Whisk’ Cooking Store.

All Images above © Katie Quinn Davies

It’s only been in the past 4 or so months that have I discovered those little round cakes called; ‘Financiers’. Initially this finding was via other food blogs I read from time to time and hand on my heart when I saw them first I had no iota what they were. They looked like fairy cakes to an extent, but upon reading that one of their main ingredients is almond meal I knew their texture would be somewhat different but not totally dissimilar.

So eager as ever and totally intrigued as they looked so good, I tried a batch in which I stuck a cherry in the top of each one (which weren’t in season and cost me a small fortune) and you never saw them on the blog as they went straight from the oven to the bin. A total disaster – mortifyingly bad and I’m still scrubbing the cake tin clean… So my pride taking a huge dint, it was decided right there and then, the word ‘financier’ for a tiny cake made up of almond meal and eggs was just way too pretentious for my liking and I they were added to my ‘stupid foods’ list. I should add, it had absolutely nothing to do with the recipe at all, I just totally read the thing wrong and messed up.

I also recently discovered the main reason I didn’t know what the heck a financier was, is because in Australia they are called ‘Friands’ and are always oval shape. When I was renovating the house in Melbourne this time last year (where have the last 12 months gone?!?) I used to pop into my local coffee shop and pick up a coffee and often a raspberry friand (I know, it’s a really bold eating cakes for breakfast at 8am but they’re only teeny tiny).

So financier or friand, either way they really are fantastic little cakes, very, very easy to make and I’ve been churning them out now for the past few weeks and freezing them (up to 3 months). You can also make the batter up a day before cooking. Their texture is very light and airy and there’s a nice contrast with the almost sticky/chewy exterior texture contrasting with the fluffy centre.

On a side note, thanks for all the feedback on the current availability of Aussie food mags around the globe – aka how easy (or not ~ clearly for some) it is to get your paws on them. I have noticed from people’s comments over the past 6 months, these mags are really popular outside of Australia (I can understand why, I constantly drool over the magnificent content they feature), so based on the feedback you’ve offered me, I’m going to do a giveaway in the Christmas edition of a big pile of the current top Aussie food mags. I’ve started to buy extra copies of Gourmet Traveller; Donna Hay; Delicious etc… and I’ll send a big parcel of them to a lucky reader at Xmas along with some other nice Aussie food goodies. Stay tuned :)

28 Responses to “Raspberry Friands”

  1. October 10, 2010 at 4:06 am

    hi katie – i’d love one of these (or two, or ten) right now! :)

    and yes, i for one love australian food magazines.. got a few subscriptions myself, even if the (international) shipping costs more than the mags themselves! but they are even more expensive to buy here in tokyo, from a few bookstores that do carry them. oh well.

    have a good weekend!

  2. October 10, 2010 at 4:24 am

    I know I am a little late to the party but can I say that I find your blog, your recipes, and your photography so incredibly inspiring~ You are now on my daily read and I am already looking forward to going back through old posts!
    Have a great rest of your weekend,
    xx

  3. October 10, 2010 at 4:29 am

    Fantastic to hear Kimberly, thanks so much and a huge welcome onboard :) You too have a great weekend x

    Chika, you need to be quick, my husband is doing a steady job of gobbling through that latest batch of friands! ;)

  4. October 10, 2010 at 4:33 am

    Yeah I didn’t know that friands were financiers in Australia as well… tell me – why do they change their names and confuse everyone? I thought Aussies love to short cut names – so why not call them finnies? Anyway – whatever they’re called – they look delicious!

  5. October 10, 2010 at 5:23 am

    I knew saving up all those egg whites would be worth it! I hate most things with egg whites as a base but I absolutely adore friands. Thanks for the easy to follow recipe and inspiration!

  6. October 10, 2010 at 6:26 am

    They look wonderful!

  7. October 10, 2010 at 11:48 am

    I love friands, they’re such a good way to use up egg whites.

    I love your little paper friand cases. I’m curious, are they oval? I’ve only ever seen round ones!

  8. October 10, 2010 at 2:05 pm

    These little cakes are adorable!! How cute they are!!

    Me too! I love your paper friand cases!! Did you by chance order them online?

  9. October 10, 2010 at 4:31 pm

    I immediately laughed when I read the part about “stupid foods” list. I struggled quite a bit (many a trash can full of inedible cakes) when I first baked with almond flour.

    And I finally looked up financier in Wikipedia. In America, the only financier is someone who manages finances.

    These look lovely. Thanks for the clarification!

    And btw, loooove your blog.

  10. October 10, 2010 at 6:03 pm

    Those friands are so pretty and tempting! Your blog is wonderful.

    Cheers,

    Rosa

  11. October 11, 2010 at 12:15 am

    Hi guys :)

    Taz yes they are oval shaped. Funny thing was I bought them in a little kitchen shop in a the village of Leura I was in last week in the Blue Mountains and thought they’d be really pretty but it turned out they were too big for my exisiting friand tins, so I thought; ‘Odd?! Maybe I just have an oddly small friand tray as surely these are standard size papers as friands are an Aussie thing and surely most would be oval and the same size??!” So I bought another friand tray (!) and guess what – they still didn’t fit! *grumble*….

    I am assuming the papers I bought are not like cupcake papers to be used for actually cooking the friands in, rather you place the friands into the cases after you cook them to serve the cakes…

    Ash – this is the shop where I bought them. They might be able to post you some? http://www.leurawhisk.com.au

  12. October 11, 2010 at 12:20 am

    Ash – I just found the supplier site too: http://bit.ly/friandpaper

    Let me know how you go, I’ll keep an eye out for them again if I’m up in Leura anytime soon and also about the general baking shops here. If by chance I see some I get you a box and send them on. Early Christmas present ;)

  13. October 11, 2010 at 12:26 am

    I love friands/financiers – mine are very similar with raspberries almond meal and icing sugar, although i sub the plain flour for gluten free and they are just gorgeous. I’ve found if you cook them in a tin without the liners, your tin must be well greased and you need to run a smooth edged knife around them whilst they’re still warm or they’ll stick to the bottom!

    Congrats on the feature in Goop – it’s no surprise to me that you’re on there!

    Happy monday!

  14. October 11, 2010 at 12:31 am

    Hi Jas, yes I totally agree, you’re right, you need to grease the trays well to avoid any ‘cake –> garbage gate’ fiascos! ;)

    I use silicone trays to the friands now, I spray them with canola oil before adding the batter and to-date it’s been OK when they come out, I can easily pop them out onto a cooling rack with no sticking.

    Cheers re: Goop :)

  15. October 11, 2010 at 8:57 am

    They look great..I always had a problem called ‘What to do with egg whites???’ but with this recipe it is solved..

  16. October 11, 2010 at 1:50 pm

    I was wondering if you can tell me what camera do you use ?I am thinking of investing something in and I am trying to collect all info possible before making decision. I am your HUGE fan and you opinion do matter:-)
    Thanks, Sanda

  17. Annalix
    October 11, 2010 at 2:34 pm

    In France, financier (a French word, isn’t it) are rectangular… and can be made green with matcha tea. Thank you for all your nice pictures. I just discovered your blog thanks to Sandra who makes lovely breads on “Le pétrin”. I just have sometimes difficulties reading your recipies, probably because of the quality of my computer screen. Keep making our mouthes water.

    Annalix

  18. October 11, 2010 at 6:45 pm

    Hi,
    I just wanted to say THANK YOU for making me fall even more in love with food!! I find your recipes and photos amazing!!
    I mentioned you on a post on my blog (hope you don´t mind)… i couldn´t avoid sharing all this with my friends and readers! :)

    xoxo

  19. October 12, 2010 at 9:38 am

    i found your blog sometime back and have been following for the lovely pictures you take. i love financiers and i find that it helps chilling the batter (without the berries) the night before u actually bake them as the batter will turn extra thick. also, i like browning the butter cos it adds an extra lovely nuance to the cakes. :)

    omg! are u really going to send mags/aussie food goodies to one lucky reader? i love drooling over the aussie food mags when i was studying there cos the pictures all look so gorgeous. i’ll have to stay tuned and cross my fingers hee. (:

  20. October 12, 2010 at 2:48 pm

    they look deeeelicious :o ) Lovely blog too xx

  21. October 12, 2010 at 9:05 pm

    Thanks Katie!! I’ll totally check it out and see if they ship them. It’s funny how hard those little paper cases are to find online.

  22. October 12, 2010 at 10:04 pm

    friands, financiers, madeleines…they are all wonderful. Your photos are stunning. also, love the style of your blog.

  23. October 13, 2010 at 5:02 am

    Your blog is gorgeous – an inspiration. I am officially a follower (your 500th, to be exact!) Thank you thank you.

  24. November 1, 2010 at 10:51 pm

    Hi Katie, I have just discovered your blog and am absolutely inspired by your photos. They have a really unique ‘mood’ about them (in a good way) that’s refreshing from the majority of food photos out there.

    Re: Aussie mags – I live in California and occasionally see a few issues of Donna Hay while checking out at the grocery store. Gourmet Traveller is less well-distributed I find, but I still seek them out. I love that magazine so much I gave away a year’s subscription for my blog’s 1-year anniversary! ;)

    Looking forward to your Christmas special!

  25. March 14, 2011 at 8:57 pm

    I love these! I’ve never heard of or tried them before, but they just look so dainty and delicious! I’m definitely going to try out your recipe as soon as I find myself a friand pan.

  26. March 14, 2011 at 9:08 pm

    Also, the magazine giveaway sounds great. :)

  27. April 8, 2013 at 9:18 am

    Hey Katie!

    I just made these and they really are scrumptious! I write a little blog and linked my website with this page so that everyone knew how talented you are and knew the origin of the Raspberry Friand genius. Thanks so much for creating your cookbook- everything I’ve made so far has been absolutely lovely! I’ve just put the post below in case you were interested and obvously given credit where credit is due! :)

    Thanks again!
    -Maggie

    http://maggieonthemove.wordpress.com/2013/04/07/cakes-and-bakes-trying-to-resurrect-a-new-years-resolution/

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