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!

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)


  1. 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.
  2. 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.
  3. Add egg whites and stir to combine.
  4. Add melted butter and mix until well incorporated.
  5. 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.
  6. 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.
  7. Dust with extra icing sugar to serve.


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