Description

Delight in these easy Raspberry Friands, tender almond-flavored mini cakes bursting with fresh raspberries. Made without a mixer in a simple muffin tin method, these friands feature a light, moist crumb with a golden crust, perfect for breakfast or a sweet snack. The recipe uses egg whites and almond meal for a delicate texture, and the batter is topped with juicy raspberries inside and out. Dust with powdered sugar for an elegant finish.

Ingredients

Scale

Friand Batter

200 g / 7 oz fresh raspberries (about 1 ¾ cups, see note)
200 g / 7 oz egg whites (from about 6 large eggs)
10 ½ tablespoons (150 g) melted butter, slightly cooled
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

For Finishing

Powdered sugar for dusting
Muffin liners or butter for greasing the tin

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Instructions

Prepare the Raspberries: Carefully rinse the fresh raspberries under cold water, then allow them to drain thoroughly on a paper towel. Pat them dry gently with another paper towel if needed to ensure they are as dry as possible before use to avoid soggy friands.
Preheat the Oven: Set your oven to 355°F (180°C) with both top and bottom heat enabled to ensure even baking temperatures for your friands.
Whisk Egg Whites: Place the egg whites into a large mixing bowl and whisk vigorously by hand until they become foamy, which usually takes about 20 seconds. The egg whites do not need to reach stiff peaks, just airy foam.
Combine Batter Ingredients: Add the melted and slightly cooled butter (ensure it is not hotter than lukewarm), sifted powdered sugar, almond meal, cake flour, baking powder, and fine salt to the bowl with the foamy egg whites. Stir everything together gently but thoroughly until a smooth batter forms.
Prepare the Muffin Tin: Line your muffin tin with muffin liners or grease each mould well with butter to prevent sticking.
Fill and Layer the Batter and Raspberries: Spoon enough batter into each muffin mould to fill it halfway. Place about half of the raspberries on top of this batter layer. Cover these berries with the remaining batter, distributing it evenly. Finally, top each filled mould with the remaining raspberries for a beautiful presentation and fruit burst.
Bake the Friands: Place the muffin tin in the preheated oven and bake for approximately 30 minutes, or until the friands are golden on top and a toothpick inserted into the center comes out clean.
Cool and Serve: Remove the friands from the oven and let them cool in the tin briefly before transferring to a wire rack. Once cool, dust them lightly with powdered sugar for an elegant and sweet finish. Enjoy them fresh!

Notes

This recipe creates super soft and moist raspberry friands, simple and fuss-free with no mixer required.
You can substitute fresh raspberries with frozen berries or other seasonal fruits such as apricots, peaches, or plums for variety.
For a smaller batch, halve the ingredients accordingly.
Make sure the butter is cooled sufficiently before mixing to avoid cooking the egg whites.
Use muffin liners or butter-greased tins to ensure friands release easily after baking.

Nutrition

Serving Size: 1 friand (approx. 50g)
Calories: 160 kcal
Sugar: 12 g
Sodium: 70 mg
Fat: 10 g
Saturated Fat: 5 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 0 mg