Facebook  Twitter  

Raspberry Friands
By Kaffeine

Delicious and gluten free, these oval-shaped cakes are proving increasingly popular at Kaffeine. Every couple of weeks our head chef Jared Bryant changes the flavour to reflect seasonality, but raspberry holds a special place in our hearts. 
We recommend you buy flaked almonds and grind them in a food processor, as this will give the friands a better crumb and infinitely lighter texture. You can use pre-ground almonds but we find the final product too dry, dense and smacky on the palate. 
If you can’t get your hands on a traditional friand tray, use a muffin pan as a substitute.
 This mixture will sit happily in your fridge for up to a week and yields around 24 friands. 

Check out Jared's recipe blog here: redjarcooking.blogspot.co.uk

Baking time: 25 minutes

250g good quality salted butter

600g flaked almonds
300g caster sugar

1 tsp baking powder

¼ tsp baking soda
½ tsp cinnamon

100ml buttermilk 

10 egg whites

1 tsp vanilla

150g raspberries 

Oil spray or extra butter for greasing

200g raspberries 

400g cream cheese
100g caster sugar

1 tsp lemon juice


1. Preheat oven to 180

2. Place the butter in a small saucepan and melt over medium heat until it becomes foamy. Remove from the heat and leave to stand. 

3. Place the ground almonds in a food processor until they resemble breadcrumbs. It may take several minutes to achieve the right consistency. Place the almonds in a large mixing bowl with the sugar, baking powder, baking soda and cinnamon and mix well.
4. Add the buttermilk, egg whites, vanilla and melted butter to the dry mixture and beat well for two minutes.

5. Grease a friand pan with either oil spray or butter and fill each mould to the three-quarter mark. Press three raspberries into each friand like buttons.
6. Bake for 25 minutes at 180
 To make the icing, place the raspberries, sugar and lemon juice in a saucepan over a medium heat. Cook for about 10 minutes until it becomes syrupy. Remove from the heat and leave to cool until luke-warm.

7. Place the cream cheese in a mixing bowl and use an electric beater to whip it until fluffy. Pour half of the raspberry syrup into the cheese and beat until well combined.
8. Using a tablespoon, place a large dollop of icing on top of each friand. Drizzle a teaspoon of raspberry syrup over the top and place a fresh raspberry in the centre. Finish with a light dusting of icing sugar.

Published by Ltd © 2022 Walkden House, 10 Melton Street, London. NW1 2EB

Privacy Policy | Terms & Conditions | Email: info@greatcakeplaces.com