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.

Makes 16-18 friands.

19 Responses to “Raspberry friands”

  1. Teri-Anne
    November 19, 2012 at 9:02 pm

    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.



  2. Katie
    November 19, 2012 at 9:32 pm

    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 :)

  3. Jeannie
    November 23, 2012 at 7:26 pm

    Hi Katie,

    Any suggestions on what to do with the egg yolks left over from this recipe?

    Thanks :)

    • Ruby
      February 20, 2013 at 8:50 pm

      I use the yolks for carbonara(dinner), friands for dessert!

      • Karen
        May 25, 2013 at 11:31 am

        We made pasta. Works awesomely .

  4. Sophie
    January 3, 2013 at 12:56 am

    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! :)

  5. leslie strunk
    January 18, 2013 at 12:05 pm

    how can we convert to US and what can we use instead of friand molds? thanks!

    • Katie
      January 18, 2013 at 12:19 pm

      Hi Leslie, I’ve amended the recipe for you now. Thanks

  6. leslie strunk
    January 18, 2013 at 3:22 pm

    wow, thank you SO much!!! they sound wonderful!

  7. Lenise
    January 19, 2013 at 2:46 am

    What is icing sugar? Is it powdered sugar?
    Also, can Almond meal be purchased in a regular grocery store?

  8. Ciskia
    January 19, 2013 at 6:32 pm


    What can you use in place of almond meal? I have a peanut/nut allergy but would love to make these. Thanks so much

  9. Lori
    January 21, 2013 at 6:18 am

    Hi Katie,
    I made these for my husband and I and am wondering the best way to store left overs. Can they be frozen?

  10. January 29, 2013 at 2:14 pm

    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 :) )
    thank you for sharing :) )

  11. Cindy
    April 22, 2013 at 6:28 am

    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 :)

    • Katie
      April 22, 2013 at 9:39 pm

      Cindy – Hi , yes it’s the same as ground almonds. Thanks

  12. Rosie
    May 9, 2013 at 8:03 am

    I made these with my 8 year old son and they were sooooo good! They are so nice for treat after school but equally beautiful to have with a cup of tea with friends. On my favorites list!!! Thanks!

  13. Ann
    July 1, 2014 at 7:01 am

    I’ve just made these for a colleague’s birthday and they’ve turned out wonderfully and look just like the photo. This always gives me a huge sense of accomplishment. Never made a cake with just egg whites before but have tasted Angel Cake and these reminded me a little of it. The raspberries I used were good and sharp and made a good contrast to the sweet crumb. My baking tin must be slightly smaller as I got a baker’s dozen (!) so my husband was delighted to get the extra one in the batch. Thank very much for sharing this great recipe. I will try a gluten-free batch next time for a friend who can’t have normal flour and raising agents.

  14. Ann
    July 1, 2014 at 7:03 am

    Oh yeah, meant to add that I intend to use the left-over yolks to make a decadent crème brûlée. So it’s back on the diet next week!

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