Friands are delicious little almond cakes that are rich, dense, moist and very moreish! They are particularly good for those of us who are gluten-free as they contain only a small quantity of flour which can easily be substituted for a ‘free-from flour’ with no ill side effects. Traditionally they are baked in friand tins to produce oval little cakes which really do look gorgeous, but if you don’t have a friand tin you can always use a muffin tin – just make sure you butter it well. I would thoroughly recommend the friand tin I bought from Amazon here – you will be making these again!!…
200g unsalted butter, plus extra for greasing
225g icing sugar
75g plain flour (gluten-free if required – I recommend Doves)
150g ground almonds
½ teaspoon almond extract
6 egg whites
150g fresh raspberries
25g flaked almonds
Icing sugar to dust
- Grease a friand tin (or muffin tin – see note above).
- Melt the butter in a small pan, then remove from the heat and allow to cool a little.
- Meanwhile sift the icing sugar and flour into a bowl and stir in the almonds and extract.
- Whisk the egg whites until they are just foamy (they don’t need to have soft peaks).
- Fold the egg whites and melted butter into the dry ingredients until just combined.
- Divide the mixture between the greased tin – the mixture should come to about three quarters of the way up each hole. Add two or three raspberries and sprinkle with a few flaked almonds. Bake in a preheated oven, 180’c fan, for 15-20 minutes until golden and firm in the centre. Leave to cool for 5 minutes then turn out onto a wire rack to cool. Dust with icing sugar before serving.