I featured these little cakes on the blog a year or two ago, and I’ve never received so many compliments from my girlfriends (who claim they can’t cook!). They love making them for all sorts of occasions, including baby showers, hen nights and engagement parties. Raspberries pair so well with almonds, but chopped peaches, pears, plums or cherries would work just as well.
INGREDIENTS
- 10 free-range egg whites
- 300 g (2.5 sticks) unsalted butter, melted
- 175 g (1.5 cups) almond meal
- 370 g (2 + 1/3 cups) icing sugar, sifted, plus extra for dusting
- 2/3 cup (100 g) plain flour, sifted
- 2 x 125 g (1/2 lb) punnets raspberries, plus extra for serving
METHOD
- Preheat the oven to 180 ̊C fan-forced.
- Lightly grease 2 non-stick (or silicone), 9 hole friand trays, (or 3 x 6 hole tins) or use cupcake tins if you like (but note: you may not get as many friands)
- Whisk the egg whites for a few seconds just to lightly combine; you don’t need to whip them into peaks or anything like that.
- Add the butter, almond meal, sifted icing sugar and flour and beat to combine well. Pour into the prepared moulds or pans, filling each hole to just two-thirds full.
- Place two or three raspberries on top of each friand and bake for 25–30 minutes or until a skewer inserted into the centre comes out clean and tops are lightly golden brown.
- Dust the friands with icing sugar and serve warm, with extra fresh raspberries if you like.
Makes 16-18 friands.
Hi there,
the recipe looks great and I can’t wait to try it. I just want to query the quantity the recipe makes as is says services 8 but it also says to grease 18 holes of a friand mould.
Thanks
Teri-Anne
Hi Teri – yes, this recipe make 16-18 friands (depending on your tin size). My choices at the moment with ‘serving amounts’ on the new WKA site covers ‘serves 2, 4, 6 or 8′ so with this recipe I chose 8 as to be honest, it’s hard not to gobble down these little cakes
In hindsight I need to change the recipe to makes 16-18.
Thanks for you comment
Hi Katie,
Any suggestions on what to do with the egg yolks left over from this recipe?
Thanks
I use the yolks for carbonara(dinner), friands for dessert!
Hi Jeannie,
I just made these today and I found egg whites in a carton in the refrigerator section of my grocery store, right near the milk section. They turned out wonderfully and this way you don’t have to deal with left over egg yolks!
how can we convert to US and what can we use instead of friand molds? thanks!
Hi Leslie, I’ve amended the recipe for you now. Thanks
wow, thank you SO much!!! they sound wonderful!
What is icing sugar? Is it powdered sugar?
Also, can Almond meal be purchased in a regular grocery store?
Hi yes icing sugar is powdered sugar (http://en.wikipedia.org/wiki/Powdered_sugar) and yes almond meal should be available in the baking dept. of most supermarkets.
Hi,
What can you use in place of almond meal? I have a peanut/nut allergy but would love to make these. Thanks so much
Hi Katie,
I made these for my husband and I and am wondering the best way to store left overs. Can they be frozen?
Lori
Just about to make these for the 2nd time – they are so yummy and very easy to make. I only use 250g butter so as not to open another butter and they are still fine. oh and I used blueberries as can’t always find raspberries
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thank you for sharing
Please can you tell me is almond meal the same as ground almonds or marzipan ? , I live in UK and we don’t have almond meal as far as I’m aware. I look forward to trying these raspberry friends
Cindy – Hi , yes it’s the same as ground almonds. Thanks