The other day I was in the mood for baking something new, but not too complex. So I decided to make some friands. I pulled out my baking cookbooks to browse a few recipes for ideas (and method), and to my surprise there wasn’t a friand recipe in any of them.
So I jumped onto the internet and went straight to taste.com.au. A quick search later I had seven recipes to look through. I decided to try the lemon friand recipe (given my love for all baked things with citrus in them).
In writing this now, I stopped for a moment to think about why I keep buying cookbooks when there are so many recipes on the internet these days. I suppose the simple answer is I like looking through cookbooks, getting inspiration, new ideas and learning new things. I can find recipes, flavour combinations or cooking techniques I didn’t know existed. Whereas with the internet, I usually already know what I’m looking for, and am looking for different ideas and ways of doing things before I go off and try my own thing.
Okay, cookbook collection justified, back to the friands.
I decided I wanted to add some raspberries to my friands, so off I went to the shops to stock up on almond meal, frozen raspberries and some fresh lemons. I got everything else, but my local big chain supermarket didn’t have any lemons! They did however have limes so I decided to give the recipe a go with limes instead of lemons. I like using limes in my baking, as I think they have a more complex, sweeter citrus taste rather than the straight, strong tartness of lemons (which I also love) and I will often use both lemon and lime together when a recipe only calls for one or the other.
The friands themselves were quite simple to make and turned out well. Although I think I overfilled them so they were a bit bigger than they should be, and also meant I couldn’t serve them the right way with the pattern on top. I liked the combination of lime and raspberry, resulting in a fresh, sweet tartness that balanced well with the sweet and textured friand mix. I’m certainly going to make them again.
Lime and raspberry friands
You will need a 12 hole friand pan to make this recipe, although if you don’t have one you could use a cupcake pan.
- 180g unsalted butter – melted
- 60g plain flour
- 200g icing sugar (and extra to dust)
- 120g almond meal
- 5 egg whites
- Grated zest of 2 limes (or one lemon)
- 100-150g frozen raspberries (I used 6 raspberries per friand)
- Baking spray or more butter to grease the pan
- Preheat the oven to 160C fan forced (180C). Grease the friand pan with baking spray of melted butter. Dust with a little flour, shaking out the excess.
- Sift the flour and icing sugar into a bowl then add the almond meal. Use a whisk to get rid of any lumps in the almond meal and combine well.
- In a separate bowl, whisk the egg whites lightly with a fork for about a minute, then add to the dry ingredients along with the melted butter and zest. Stir until combined.
- Now at this stage you can either add the raspberries in, mix and then fill each friand hole two-thirds full. Or, to ensure each friand has then same amount of raspberries, place a few raspberries in each friand hole, half fill with the mix, top with a few more raspberries and then top up with the mix until it is two-thirds full.
- Bake for 25-35 minutes (mine took the full 35 minutes but I did overfill mine) until the friands are golden and a skewer comes out clean when inserted into the centre.
- Remove from the oven and leave to cool in the pan for 5 minutes before turning out onto a rack to cool completely. Dust with icing sugar if you want to serve.
- These will store in an airtight container for a few days.
Update – I have also made these in a mini friand tin. They take about 15 minutes to cook in the smaller tin.