20 min

These mini friands are quick and easy to make and a delicious teatime treat. Substitute the raspberries for blueberries if you prefer. I like to serve these still slightly warm with a good dollop of clotted cream but ice cream or thick Greek yoghurt also tastes great. These are best eaten fresh, although that is never a problem in my house as they fly of the plate.

Mini Raspberry Friands

  • 50g plain flour
  • 160g icing sugar
  • 100g ground almonds
  • 4 large egg whites
  • 145g unsalted butter, melted and cooled
  • Finely grated zest of 1 lemon
  • 25 frozen of fresh raspberries, halved
  1. Preheat the oven to 180C/160C fan. Grease a 20-hole mini cupcake tray and dust with a little flour.
  2. Sift the flour and icing sugar into a bowl and stir in the ground almonds.
  3. In a separate bowl, lightly whisk the egg whites until slightly foamy.
  4. Add the egg whites to the almond mixture followed by the melted butter and the lemon zest.
  5. Stir until combined and spoon into the prepared tin, filling the holes to two thirds full.
  6. Add three halved raspberries to each filled hole and push the raspberries in until only just visible.
  7. Bake in the preheated oven for 20 minutes until well-risen, golden brown and a skewer inserted into the centre comes out clean.
  8. Leave the friands to cool in the tin for about 5 minutes before turning them out onto a cooling rack to cool completely.

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