Raspberry Friands Recipes

BLUEBERRY & LEMON FRIANDS

Blueberry & lemon friands image

Once you've tasted these light-as-air cakes, you will be hooked

Provided by Mary Cadogan

Categories Afternoon tea, Brunch, Snack, Treat

Time 40m

Number Of Ingredients 7

Ingredients

100g unsalted butter , melted and cooled
125g icing sugar , plus extra for dusting
25g plain flour
85g ground almond
3medium egg whites
1 unwaxed lemon , grated rind only
85g blueberry

Steps:

Preheat the oven to fan 180C/conventional 200C/gas 6. Generously butter six non-stick friand or muffin tins. Melt the butter and set aside to cool.
Sift the icing sugar and flour into a bowl. Add the almonds and mix everything between your fingers.
Whisk the egg whites in another bowl until they form a light, floppy foam. Make a well in the centre of the dry ingredients, tip in the egg whites and lemon rind, then lightly stir in the butter to form a soft batter.
Divide the batter among the tins, a large serving spoon is perfect for this job. Sprinkle a handful of blueberries over each cake and bake for 15-20 minutes until just firm to the touch and golden brown.
Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.

Nutrition Facts : Calories 316 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.09 milligram of sodium

RASPBERRY AND PISTACHIO FRIANDS

Raspberry and Pistachio Friands image

These little almond-pistachio cakes remind me of a more sophisticated cupcake. Full of flavor with a dense, chewy crumb, it's like frangipane meets fairy cake.

Provided by Martha Collison

Categories HarperCollins Cake Cupcake Raspberry Pistachio Dessert Almond

Yield Makes 8

Number Of Ingredients 9

Ingredients

200g (1 3/4 sticks/14 Tbsp) butter, plus extra for greasing
100g (3/4 cup) pistachio nuts, plus a few extra to serve
200g (1 2/3 cups) confectioners' sugar, plus more for dusting
85g (3/4 cup plus 2 1/4 Tbsp) ground almonds
85g (2/3 cup) all-purpose flour
5 large egg whites
1 small container raspberries
Special Equipment
8- or 12-hole muffin or friand tin and a food processor.

Steps:

Preheat the oven to 350°F/180°C/160°C fan/gas 4. Melt the butter in a small pan, then remove from the heat and leave to cool a little. Grease eight holes of the friand (or muffin) tin with a little bit of butter.
Blitz 85g (2/3 cup) of the pistachio nuts in a food processor with the confectioners' sugar until very finely chopped. Tip into a bowl with the ground almonds and flour and mix together. Roughly chop the remaining pistachio nuts and set aside.
Froth the egg whites lightly with a fork, then pour into the nuts and flour mixture with the melted butter and mix well.
Pour the mixture into the friand tin holes, add a few raspberries to each one, then scatter with the chopped pistachios. Bake for 20-25 minutes until the friands are risen and springy to the touch and a skewer inserted comes out clean.
Serve warm or at room temperature. Dust with a little confectioners' sugar if you like. They should be light and chewy!
Twist:
Pecan Pie Friands: Make the friand recipe above, swapping pistachios for 100g (1 cup) pecans and the raspberries for 75g (2.6 oz) chewy toffee, chopped into small pieces. Sprinkle the toffee over the friand batter before baking.

RASPBERRY FRIANDS

Raspberry Friands image

I was given a cookbook for Christmas and this was the first thing I made..yummm! (You can use a muffin tin if you dont have friand moulds.)

Provided by Evie3234

Categories Dessert

Time 35m

Yield 8-10 friands

Number Of Ingredients 7

Ingredients

175 g butter, melted and cooled
1 cup ground almonds
1 1/2 cups icing sugar
1/2 cup flour
5 egg whites
1 teaspoon raspberry essence
1 cup fresh raspberry (you can use frozen)

Steps:

Preheat oven to 220°C.
Spray a tray of friand moulds (or a muffin tray) with non stick baking spray.
Place the ground almonds, icing sugar and flour in a mixing bowl.
Add the unbeaten egg whites and mix together.
Add the melted butter and raspberry essence and mix well.
Spoon approximately a tablespoon of mixture into each mould. Place a few raspberries in each mould then cover with the remaining mixture.
Bake for 5 minutes, then turn oven down to 200C and bake a further 12-15 minutes.
Cool in tin for 5 minutes before turning out on to wire rack to cool.

Nutrition Facts : Calories 359.2, Fat 23.9, SaturatedFat 11.7, Cholesterol 46.8, Sodium 160.1, Carbohydrate 32.7, Fiber 2.6, Sugar 23.5, Protein 6

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