Raspberry Friand

Second post in a week - turns out I'm really good at filling my free time with baking and cooking, so why not post about it!

I've been wanting to bake these for a long time, so what better excuse than a rainy Wednesday. My kitchen is filled with the smell of freshly baked goodness, and I'm having to resist having a second already.

The combination of raspberry and lemon is so fresh and the ground almonds give a perfectly sticky texture - plus, they were so easy to bake which is an even bigger bonus.

These would also be nice with a mix of raspberries and blueberries.


  • 150g punnet of raspberries
  • 100g ground almonds
  • 150g butter
  • 50g plain flour
  • 175g icing sugar
  • 4 egg whites
  • Zest of one lemon 

  1. Preheat the oven to 180degreesC and grease a 12 hole cupcake tin. 
  2. Melt the butter and leave to one side to cool slightly. 
  3. Next, whisk the egg whites until fluffy and airy, but not so peaks are formed. 
  4. Once the egg whites are whisked, gently mix in the dry ingredients, butter and lemon zest until a smooth batter is formed. 
  5. Divide the mixture between the twelve holes and then pop the raspberries on top of the batter. I used 1 1/2 raspberries per Friande but they were quite large so just use your judgement! 
  6. Place in the oven and bake for between 18-20 minutes until golden and cooked through.
  7. Serve with a sprinkle of icing sugar, a little lemon zest and hot drink of your choice. Go back for seconds if you so desire*

*Note; I did make 12, but one was enjoyed fresh out of the oven meaning only 11 feature in this photo! 


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