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
Scale
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
