If you’ve been searching for a delightful, elegant treat that’s surprisingly easy to whip up, you’re going to love this Raspberry Friands Recipe. These little almond cakes are bursting with fresh raspberries, wonderfully soft inside, and just the right touch of sweetness. When I first tried this recipe, I was blown away by how simple it was — no mixer needed, just good ingredients and a muffin tin. Stick around, and I’ll share all my tips so you can nail these every time!
Why You’ll Love This Recipe
- Simple Ingredients: Uses everyday pantry staples plus fresh raspberries for a fresh, bright flavor.
- No Mixer Required: You just need a whisk and a bowl, making it perfect for an easy, fuss-free dessert.
- Moist and Tender Texture: Almond meal and egg whites make these friands incredibly soft and light.
- Versatile and Adaptable: Easy to switch up the fruit or nuts to suit your tastes or what you have on hand.
Ingredients You’ll Need
I love how these ingredients work in harmony—the almond meal gives a wonderful moist crumb and nuttiness, while fresh raspberries add a burst of tartness that cuts through the sweetness perfectly. When shopping, pick the freshest raspberries you can find; they make all the difference!
- Fresh Raspberries: I always go for fresh over frozen when I can, as they hold their shape better and taste brighter.
- Egg Whites: Separating eggs can feel tricky, but I learned this makes the friands lighter and keeps them tender.
- Melted Butter: Slightly cooled so it blends in without cooking the eggs, adding richness and flavor.
- Powdered Sugar: Sifted to keep the batter smooth and delicate without lumps.
- Almond Meal: Look for finely ground almonds for the best texture; coarser meals can make the friands a bit gritty.
- Cake Flour: You can also use all-purpose flour, but cake flour keeps these extra soft and crumbly.
- Baking Powder: Just a teaspoon to give a gentle lift without puffing them up too much.
- Fine Salt: Enhances all the sweet and nutty flavors.
- Powdered Sugar (for dusting): A light finish that adds a pretty touch and a little extra sweetness.
Variations
One of my favorite things about this Raspberry Friands Recipe is how easy it is to make your own. Over time, I’ve played around with different fruits and flavour additions, and you can too—don’t be shy to experiment!
- Mixed Berries: I swapped raspberries for blueberries and blackberries once, and my family went crazy—it’s a lovely twist.
- Citrus Zest: Adding a teaspoon of lemon or orange zest to the batter really brightens the flavor without overpowering the raspberries.
- Nut Changes: Try hazelnut meal or pistachio meal for a different nutty depth; it changes the cake’s personality completely.
- Vegan Option: While this recipe relies on egg whites, you can try aquafaba as a substitute—though texture will differ slightly.
How to Make Raspberry Friands Recipe
Step 1: Prep Your Raspberries and Oven
Start by gently rinsing your raspberries under cold water, then carefully pat them completely dry with paper towels. I always take extra care here—moisture can make your friands soggy! While they dry, preheat your oven to 355°F (180°C) with top and bottom heat.
Step 2: Whisk the Egg Whites Until Foamy
Pour your egg whites into a large bowl and use a hand whisk to beat them for about 20 seconds until they’re frothy but not stiff. This extra step might seem small, but it helps give a delicate structure without turning the mixture too airy.
Step 3: Combine All the Dry and Wet Ingredients
Add your cooled melted butter, sifted powdered sugar, almond meal, cake flour, baking powder, and salt to the bowl with the egg whites. Stir gently until just combined. Don’t overmix here—you want the texture tender, not dense.
Step 4: Assemble Your Friands
Line your muffin tin with paper liners or grease the molds with butter. Fill each cup halfway with batter, then place half the raspberries on top. Cover with the remaining batter, then finish with the rest of the raspberries. This layering ensures you get fruit in every bite.
Step 5: Bake to Golden Perfection
Bake your friands for around 30 minutes at 355°F (180°C) until they’re beautifully golden on top. A toothpick inserted should come out clean. Once out of the oven, let them cool slightly before dusting with powdered sugar—a simple way to make them look extra special.
Pro Tips for Making Raspberry Friands Recipe
- Dry Your Raspberries Thoroughly: I learned the hard way that wet raspberries can make the batter soupy, so pat them dry carefully.
- Use Room Temperature Egg Whites: They incorporate better and help give a lighter crumb.
- Don’t Overmix Batter: Stir until just combined; overmixing will make the friands tough, not tender.
- Bake in the Center of Oven: Positioning helps the friands cook evenly and develop their signature golden tops.
How to Serve Raspberry Friands Recipe
Garnishes
I usually keep it simple—just a light dusting of powdered sugar highlights their natural beauty beautifully. Sometimes I add a few fresh raspberries or a sprig of mint on the side for an elegant touch. It’s amazing how little effort can elevate the presentation!
Side Dishes
If you want to serve these friands as part of a brunch or afternoon tea, I love pairing them with a scoop of whipped cream or vanilla yogurt alongside fresh fruit salad. They also go perfectly with a cup of strong coffee or a floral herbal tea.
Creative Ways to Present
For special occasions, I’ve arranged friands on a tiered cake stand, alternating rows with different fruit varieties like peaches or blueberries, which always wows guests. You can even pipe a little lemon glaze drizzle over them for a stunning finishing touch.
Make Ahead and Storage
Storing Leftovers
I keep leftover friands in an airtight container at room temperature for up to 2 days. They stay soft but are best enjoyed fresh. If I don’t think they’ll get eaten quickly, I pop them in the fridge wrapped tightly to keep them moist.
Freezing
This Raspberry Friands Recipe freezes beautifully—just wrap each friand individually in plastic wrap, then store in a freezer bag. When I’ve made extras, I freeze them and thaw overnight in the fridge before serving.
Reheating
To warm up your friands, I gently reheat them in a preheated oven at 325°F (165°C) for about 8-10 minutes. This revives the texture without drying them out. Microwave reheating tends to make them rubbery, so the oven is my go-to.
FAQs
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Can I use frozen raspberries for Raspberry Friands?
Yes, you can! Just make sure to thaw and drain the frozen raspberries thoroughly and pat them dry to avoid excess moisture in the batter, which can affect the texture of your friands.
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What makes friands different from regular cupcakes or muffins?
Friands use almond meal instead of a higher proportion of flour, which gives them a moist, tender crumb with a nutty flavor. They’re denser and more refined than typical muffins but lighter than many cakes.
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Why does this Raspberry Friands Recipe use only egg whites?
Egg whites create a delicate structure and tender crumb without the richness or heaviness of yolks. They also help keep the friands light while providing enough binding power.
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Can I make this recipe gluten-free?
Yes! Use a gluten-free flour blend in place of the cake flour, but keep the almond meal as is. Make sure your baking powder is gluten-free too. The texture might be slightly different but still delicious.
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How do I avoid friands sticking to the muffin tin?
Line your muffin tin with paper liners or grease the molds generously with butter. This not only prevents sticking but also gives a nice golden crust on the edges.
Final Thoughts
This Raspberry Friands Recipe quickly became one of my go-to desserts because it’s effortless, elegant, and full of flavor—a trifecta that always impresses. Whether you’re making them for a casual coffee with friends or a special occasion, you’ll appreciate how easy they are to prepare with no mixer and just one bowl. I hope you enjoy making and sharing these soft, fruity treats as much as I do. Trust me, once you try them, they’ll be a staple in your baking rotation!
Print
Raspberry Friands Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 friands
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Description
These Easy Raspberry Friands are delicate almond-flavored French cakes baked in a muffin tin, featuring fresh raspberries layered within a light, moist batter. They require no mixer, only simple whisking, making them a fuss-free and fool-proof treat perfect for teatime or dessert. The friands have a tender crumb with a golden crust and a burst of raspberry sweetness, dusted lightly with powdered sugar for an elegant finish.
Ingredients
For the Friands
- 200 g / 7 oz fresh raspberries (about 1 ¾ cups, see note)
- 200 g / 7 oz egg whites (from about 6 large eggs)
- 10 ½ tablespoons (150 g) melted butter, slightly cooled
- 180 g powdered sugar, sifted (about 1 ½ cups)
- 150 g almond meal (about 1 ½ cups, see note)
- 120 g cake flour (about 1 cup, all-purpose flour works too)
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
For Finishing
- Powdered sugar for dusting
- Muffin liners or butter for greasing the pan
Instructions
- Prepare the Raspberries: Carefully rinse the fresh raspberries under cold water, then gently pat them dry with a paper towel. It’s important that the berries are dry to prevent batter from becoming soggy. Set aside and preheat your oven to 355°F (180°C) with both top and bottom heat settings enabled.
- Whisk Egg Whites: Pour the egg whites into a large mixing bowl and whisk vigorously by hand for about 20 seconds until they turn foamy. This will help add air to the batter, contributing to a light texture.
- Combine Ingredients: Add the slightly cooled melted butter (lukewarm, not hot), sifted powdered sugar, almond meal, cake flour, baking powder, and salt to the foamy egg whites. Stir gently but thoroughly until all ingredients are well incorporated into a smooth batter.
- Prepare the Muffin Tin: Line a 12-cup muffin tin with muffin liners or grease each mould generously with butter to prevent sticking.
- Assemble the Friands: Spoon the batter into each muffin cup, filling them halfway. Scatter half of the raspberries evenly over the batter in all the cups. Spoon the remaining batter on top of the raspberries to cover them. Finally, place the remaining raspberries on top of each friand for a beautiful fruit topping.
- Bake: Place the muffin tin in the preheated oven and bake for about 30 minutes, or until the friands turn golden brown on top and a toothpick inserted comes out clean. Baking at 355°F ensures even cooking with a crisp golden crust.
- Cool and Serve: Remove the friands from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack. Once cooled, dust them lightly with powdered sugar. Serve and enjoy these tender, fruity almond cakes warm or at room temperature.
Notes
- This recipe produces super soft raspberry friands with a moist crumb and crisp edges.
- You can substitute fresh raspberries with any fresh or frozen berries, or seasonal fruits such as apricots, peaches, or plums.
- Ensure the raspberries are dry before adding to the batter to keep friands from becoming soggy.
- For a smaller batch, halve the ingredient quantities accordingly.
Nutrition
- Serving Size: 1 friand (approx. 60 g)
- Calories: 180
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
