Raspberry friands

Raspberry friands


  1. Preheat the oven to 200°C/400°F/Gas Mark 6.You will need an 8-hole silicone friand mould, brushed with melted butter, placed on a baking sheet for ease of carrying. Alternatively, use a muffin tin and grease well with butter.
  2. Put the butter in a small saucepan and heat gently to melt.
  3. Allow to simmer and sizzle for several mins until the liquid has turned golden brown and smells nutty. Take care not to burn the butter. Set aside to cool
  4. Sift the icing sugar and flour into a medium bowl, preferably one with a lip (see cook's tip). Add the ground almonds, salt and lemon zest and stir to mix
  5. Put the egg whites in a small bowl and whisk with a fork until they break up and start to foam on the surface
  6. Add to the dry ingredients and mix well with a wooden spoon or flexible spatula
  7. Pour in the melted butter and mix until fully combined
  8. Pour the mix into an 8-hole silicone friand mould, brushed with melted butter, filling each one half full
  9. Top each one with 1 or 2 raspberries
  10. Place the mould on a baking sheet and bake in the preheated oven for 15-20 mins until golden brown and well risen. Transfer to a wire rack and leave to cool before gently turning out of the moulds
  11. Repeat until all the mixture has been used

Vintage Cakes by Jane Brocket, published by Jacqui Small, £25

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These little almondy raspberry cakes originated in France and are always made in a distinctive oval shape


175g (6oz) butter, plus extra for greasing
200g (7oz) icing sugar
60g (2½oz) flour
120g (4½oz) ground almonds
a pinch of salt
finely grated zest of 1 lemon (unwaxed and well washed)
5 egg whites
1 or 2 raspberries per friand


Time: 15 mins Cooking time: 20 mins
Serves: 18
Nutrition: 172 Cals, Fat 11.8g, Sat fat 5.4g