Rasberry Friands

These are another of my husband’s favourites. They are such a delight to look at and even more so to eat. Try to get yourself a friand mould tin to make these little morsels. If you don’t have any luck you can use a mini cupcake tin or a standard cupcake tin.


160g unsalted butter

100g plain flour

250g icing sugar

125g ground almonds

6 eggwhites

1 teaspoon vanilla extract

Frozen raspberries


Preheat the oven to 170 degrees fan.

Melt the butter in a small saucepan until it turns a pale golden colour, but be careful not to let it burn. Use some of the butter to lightly grease the friand moulds.

Let the butter cool slightly to use later in the recipe.

Sift the flour and icing sugar into a large bowl and stir through the ground almonds.

Place the eggwhites into another large bowl and whisk until they are white and frothy. Gently mix the frothy eggwhites into the flour mixture.

Add the melted butter and vanilla extract, and stir everything together.

Fill the friand tin until each mould is almost full. Using an ice-cream scoop will help you to divide the batter evenly and to make even-sized friands.

Place 2 to 3 raspberries into each mould.

Bake the friands in the oven for about 20-25 minutes, or until they are lightly golden and a skewer inserted in the middle comes out clean.

Let the friands cool in the pan for about 5 minutes before removing them to a wire rack to cool completely.

Serve the friands warm or cold with a dusting of icing sugar.

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