Description
These Easy Raspberry Friands are delicate almond-based cakes bursting with fresh raspberries, baked to golden perfection in a muffin tin. This recipe requires no mixer, making it wonderfully simple and accessible. The result is a moist, tender friand with a beautiful balance of sweetness and tartness, perfect for an elegant teatime treat or a light dessert.
Ingredients
Scale
Fruit
- 200 g / 7 oz fresh raspberries (about 1 ¾ cups, see note)
Wet Ingredients
- 200 g / 7 oz egg whites (from about 6 large eggs)
- 10 ½ tablespoons (150 g) melted butter, slightly cooled
Dry Ingredients
- 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
Additional
- Powdered sugar for dusting
- Muffin liners or butter for greasing
Instructions
- Prepare Raspberries and Oven: Carefully rinse raspberries and drain them on a paper towel. Pat dry if necessary to ensure they are dry. Preheat the oven to 355°F (180°C) using top and bottom heat setting.
- Whisk Egg Whites: Place egg whites in a large bowl and whisk vigorously by hand until they become foamy, approximately 20 seconds. This aerates the whites to add lightness to the batter.
- Combine Ingredients: Add the melted butter (cooled to lukewarm), sifted powdered sugar, almond meal, cake flour, baking powder, and salt into the bowl with the foamy egg whites. Stir gently to combine all ingredients evenly without deflating the mixture.
- Prepare Muffin Tin: Line a muffin tin with muffin liners or grease it generously with butter to prevent sticking.
- Fill Muffin Molds: Spoon batter into each muffin mold filling halfway. Add half the raspberries over the batter in each mold, then cover berries with the remaining batter. Top each friand with the remaining raspberries to create a marbled, fruity effect.
- Bake Friands: Place the muffin tin into the preheated oven and bake for about 30 minutes or until the friands turn golden brown and spring back lightly when touched.
- Cool and Finish: Remove from oven and allow friands to cool completely in the tin. Once cooled, dust them with powdered sugar for a beautiful finishing touch before serving. Enjoy your soft and luscious raspberry friands!
Notes
- This recipe makes super soft raspberry friands that are simple and fool-proof, ideal for teatime or dessert.
- You can substitute fresh raspberries with any fresh or frozen berries or other seasonal fruits such as apricots, peaches, or plums for variety.
- Ensure raspberries are dry before folding into the batter to prevent sogginess.
- Using a muffin tin makes portioning easier and guarantees even cooking.
- For a smaller batch, proportionally reduce ingredients accordingly.
Nutrition
- Serving Size: 1 friand (approx. 65 g)
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
