Raspberry friands

Several baked cupcakes with berries heaped on a white cake stand.
Light & buttery. These delightfully delicate French-style cakes are made with ground almonds. It is perfect for using up egg whites.

Prep Time 10 minutes
Cook Time 20 minutes
cooling time 5 minutes
Total Time 35 minutes
Course Dessert, Snacks
Cuisine French
Servings 12 mini cakes


  • 200 g unsalted butter
  • 225 g icing sugar
  • 75 g plain flour
  • 150 g FreshLife Almond Flour
  • ½ tsp almond extract
  • 6 egg whites

To garnish


  • Preheat the oven to 180°C.
  • Cut 12 thin strips of baking paper and place each into the 12 holes of the muffin tin. The paper trips will act as a handle to easily remove the friands from the tin.
  • Melt the butter in microwave or on stove, set aside to cool.
  • Shift the icing sugar and flour into a bowl, add the FreshLife almond flour.
  • In another bowl, beat the egg whites and vanilla until just foamy, it’s not necessary to reach soft peaks.
  • Pour the foamy egg whites and cooled melted butter into the flour mixture. Using a spatula, fold through.
  • Drop the mixture in the holes of the muffin tin evenly. Add 3-4 raspberries on top of each friand and gently push down into the mixture. Sprinkle the sliced almonds on top.
  • If using frozen raspberries, place the raspberries on a plate lined with kitchen paper to defrost slightly.
  • Bake for 15-20 minutes until golden brown.
  • Remove from the oven & leave to cool for a few minutes. Using the handles to pull out the friands from the muffin tray.
  • Dust with icing sugar to serve.
Keyword kid friendly
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