Friands- a lighter type of cake

Friands are really are the more sophisticated friend of the cupcake. Unlike the financier cake from France, these mouth watering delicacies are begging to be filled with different fruits and flavours.  Originating in New Zealand and Australia, they differ in their main ingredient as they do not use the “burnt” butter.

The defining feature of this cuteness is the lightness of texture.  Originally friands were most probably made to use up leftover egg whites.  The combination of ground almonds and egg whites gives a moist, yet lighter than air texture.  I like blackberries in mine.  With blueberries a close second.

Tuesday 12 Jan 055Unfortunately *sob, sob*, I don’t possess a friand tin, so use a VERY well greased silicone bundt tin. (Friands are traditionally oval in shape).  Still makes them look mega cute.

Blackberry Friands


100g unsalted butter, plus extra for greasing

110 icing sugar

35g plain flour

75g ground almonds

3 egg whites

75g fresh blackberries

icing sugar, to dust


Grease an appropriate tin or a friand tin if you are lucky enough to have one. I melt a little extra butter when melting when melting the main amount of butter and then use this to grease the tins well. Preheat oven to 200oc. Tuesday 12 Jan 059

Melt the butter in a small saucepan then remove from the heat & leave to cool a little. Sift the icing sugar & flour into a bowl & stir in the ground almonds. Whisk the egg whites in a clean bowl until they are foamy – they do not have to be soft peaks.  Add the egg whites & melted butter to the dry ingredients & using a large metal spoon fold the mixture together until just combined. Divide the mixture between the holes in the tin.  The mixture should come up about 3/4 way of the way up each hole.  Add 2/3 blackberry pieces to each one.  Bake for 15-20mins until firm in the centre.  Leave to cool for 5 minutes before removing from the tin to wire rack to cool. Dust with icing sugar before serving.   Tuesday 12 Jan 072

Don't feel like cooking or baking? Visit our shop or email me at