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Raspberry Friands Recipe

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4.1 from 6 reviews

This Raspberry Friands recipe offers delicate, almond-flavored French-style cakes topped with fresh raspberries and white chocolate buttons. Light, airy, and slightly sweet with a hint of lemon zest and vanilla, these friands are perfect for afternoon tea or a delightful dessert. They are baked in a friand or muffin tin until golden and tender.

Ingredients

Dairy & Eggs

  • 3 eggs
  • 150g butter, softened

      • Dry Ingredients

      • 1 cup caster sugar
      • 100g plain flour
      • 140g ground almonds
      • Pinch of salt
      • Extra butter and flour for greasing the tins

      Flavourings & Add-ins

      • 1 tsp vanilla essence
      • ½ tsp lemon zest
      • ⅓ cup white chocolate buttons
      • ⅔ cup frozen or fresh raspberries
      • Dusting of icing sugar for serving

Instructions

  1. Preheat and Prepare Tins: Preheat your oven to 170°C fan bake. Grease a friand tin with melted butter and dust it lightly with flour, shaking out any excess flour. If you don’t have a friand tin, a muffin tin can be used as an alternative.
  2. Whip Egg Whites: Separate the eggs carefully, ensuring no yolk contaminates the whites. Using an electric mixer, whip the egg whites with a pinch of salt until soft peaks form. Set aside for later folding into the batter.
  3. Make Butter and Sugar Mixture: In a mixing bowl, combine the softened butter, caster sugar, vanilla essence, and lemon zest. Beat these ingredients together using a mixer until the mixture is light and fluffy.
  4. Add Egg Yolks and Dry Ingredients: Add the egg yolks to the butter mixture and mix well to combine. Then stir in the ground almonds. Sift the plain flour over the bowl and gently mix until just combined, careful not to overmix.
  5. Fold in Egg Whites: Gently fold half of the whipped egg whites into the batter until incorporated, then carefully fold in the remaining egg whites. This technique keeps the batter light and airy, essential for a delicate crumb.
  6. Fill Tins and Add Toppings: Spoon the batter evenly into the prepared friand or muffin tins. Scatter the white chocolate buttons and raspberries over the top, pressing them in slightly but avoiding the edges to prevent sticking during baking.
  7. Bake: Bake the friands in the preheated oven for 25-30 minutes, or until a knife inserted into the center comes out clean. Once baked, allow them to cool in the tin for a few minutes.
  8. Cool and Serve: Carefully turn the friands out onto a wire rack to cool completely. Dust with icing sugar just before serving for a sweet finishing touch.

Notes

  • Ensure no yolk gets into the egg whites when whipping as this can prevent them from stiffening properly.
  • Use fresh or frozen raspberries; if frozen, do not thaw before adding them on top.
  • Folding the egg whites gently is key to maintaining a light texture.
  • White chocolate buttons can be substituted with finely chopped white chocolate if unavailable.
  • If you don’t have a fan-forced oven, bake at 180°C conventional oven setting.
  • Allow friands to cool before removing from tins to prevent breaking.

Find it online: https://marthatasty.com/raspberry-friands-recipe/