Friands are small, oval-shaped teacakes made with almond flour and egg whites, originally French but – for some reason I have yet to glean – very popular in Australia. They’re a close cousin of the loaf-shaped financier, the main difference being the shape and the absence of beurre noisette. This recipe is easily divided in half to just make six for a little afternoon tea.
In honour of a very old (time we’ve known each other, she’s only 22) and very lovely friend of mine who recently moved Down Under, I’ve made theses ones gluten-free, but you could use normal flour instead. Unless you have a specialist cook shop near you, the tins are a little hard to find in store (for once, Lakeland failed me) – I got mine on Amazon – but you could make them in muffin tins, though I think the shape is half the charm.
200g unsalted butter
6 egg whites
250g icing sugar, plus extra for dusting
50g gluten-free plain flour
170g ground almonds
180-200g fresh raspberries
Lightly grease your friand (or muffin) tin and preheat the oven to 180°C fan.
Melt the butter in the microwave or in a pan on the hob and set aside to cool slightly.
In the bowl of a standalone mixer or in a second mixing bowl, whisk the egg whites until they form soft, floppy peaks.
Mix the icing sugar, flour and almonds together in a large bowl. Add the egg whites and stir until combined, then do the same with the melted butter.
Spoon the mixture into the tin, then press two or three raspberries into the top of each one.
Bake for 20-25 minutes, until a skewer inserted in the middle comes out clean.
When baked, leave to cool for five minutes in the tin to allow them to shrink away from the edges of the tin slightly, then loosen with a palette knife and remove. Dust with icing sugar and serve with fresh raspberries.