The "Friand" is a small, moist cake made with almond meal and flour. It is of French origin and may be related to the Parisian "financier" cake. Through the years the Friand has become a popular treat in the Australian cafe scene.
In this recipe the friands are topped with fresh raspberries which give them a tart and colorful finish.
I've used small, fluted "Barquette" molds to bake the friands in. They can be easily purchased at cooking shops. Alternatively you can use small loaf tins such as the ones in the coconut & mango friand recipe.
- 1/2 cup of castor sugar, also known as "berry" sugar
- 1/2 cup of all-purpose flour
- 1/4 cup of almond meal
- 4 egg whites
- 125 (4.5oz) grams of butter, melted
- 1/4 cup of raspberries, quartered
- Icing sugar for dusting
- 6 fluted barquette molds or small baking tins
- Pre-heat the oven to 350F. Grease mini tins. Set aside
- Combine castor sugar, flour and almond meal in a large mixing bowl. Add the egg whites and stir well with a wooden spoon. Add the melted butter and stir well to combine all the ingredients.
- Spoon the mixture into the tins so that it reaches 3/4 of the way up the side.
- Press several pieces of raspberry into the cake mixture in each tin.
- Bake in the oven for 10 minutes or until the edges are golden. Test the cake by skewering a toothpick into the center. If it comes out clean the cake is ready.
- Remove cakes from the oven and cool in tins for about 4 minutes. Gently turn the cakes out of the tins and cool on a wire rack.
- Sprinkle with icing sugar just before serving.
- To store, keep friands in a air-tight container for up to a week.