Friands

Friand recipe, Kitchen to Table, Yamba

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.

Happy baking!

Friand recipe, Kitchen to Table, Yamba

Friands

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 it requires only a bowl and a spoon, along with a well-greased muffin or friand (oval-shaped) pan.

Ingredients
  

  • 70 g plain flour to make these gluten-free, substitute with gluten-free flour
  • 200 g icing sugar sifted
  • 120 g almond meal
  • 1 tbsp desiccated coconut
  • 2 tsp citrus zest OR 1 tsp vanilla extract or paste
  • 5 egg whites at room temperature
  • 175 g butter melted & cooled
  • 1 punnet of blueberries or raspberries OR 2 tablespoons flaked almonds
  • icing sugar extra, to dust (optional) 

Instructions
 

  • 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.

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Our retail shop in Yamba is now CLOSED

Thank you to everyone who has supported us during the past 17 years. It’s been a fantastic experience but it’s time for new adventures!

Our retail store is now CLOSED. However, there’s a small selection of products available via our online store, all at 50% off. You’ll need to apply this code at the checkout – CLOSINGDOWN25.

We’d like to continue to offer cooking classes and other local food experiences, but first some time off to rest and rejuvenate! We’ll share updates here on the website, in our newsletter, and on Instagram and Facebook.

Meredith’s food tours for 2025 are unaffected by the shop’s closure. The tours to Umbria and Morocco are fully booked, however there are spots available on our fabulous Sicily tour in October 2025.

We hope to connect with you sometime soon.

Meredith & Scott

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