Friands are one of my most favourite tea-time treats. They are deliciously moist, buttery almond cakes that can be topped with seasonal fruits or simply with flaked almonds.
This recipe couldn’t be easier, it’s a melt and mix method so requires only a bowl and a spoon, along with a well-greased muffin or friand (oval-shaped) pan.
70g plain flour (you can make these gluten-free, substitute gluten-free flour)
200g icing sugar, sifted
120g almond meal
1 tbsp desiccated coconut
2 tsp citrus zest OR 1 tsp vanilla extract or paste
5 egg whites, at room temperature
175g butter, melted & cooled
1 punnet of blueberries or raspberries OR 2 tablespoons flaked almonds
icing sugar, extra, to dust (optional)
- Preheat oven to 160C (fan-forced). Grease a 12 hole friand/muffin tin and line each base of each hole with a round of baking paper.
- In a mixing bowl combine the flour, icing sugar, almond meal, coconut and zest. Use your hands or a whisk to ensure the dry ingredients are mixed well and evenly dispersed.
- Add egg whites and stir to combine.
- Add melted butter and mix until well incorporated.
- Divide the mixture evenly between the holes. Sprinkle each with 2-3 berries or some flaked almonds. Bake 22-25 mins or until golden & cooked through.
- Remove from the oven and place the tray on a cooling rack. Allow the friands to sit for at least 5 minutes before removing them from the pan.
- Dust with extra icing sugar to serve.