Easy Lemon Raspberry Friands

lemon raspberry friands stacked on a wooden board

5 from 5 votes

Easy Lemon Raspberry Friands

These Lemon Raspberry Friands are light little cakes made with ground almonds and a little gluten-free flour (although you can pretty much use any flour).Fruity, zesty and very quick and easy to make. They are perfect to serve with afternoon tea.

Prep Time20

Cook Time20

Course: Cake

Cuisine: Australian

Servings:

Calories: 297kcal

Author: Georgina Hartley

Ingredients

200 g icing sugar
160 g ground almonds
100 g all-purpose gluten-free flour *see notes
1 lemon zested
½ teaspoon salt
180 g egg whites about 6 medium sized
200 g butter melted and cooled
½ teaspoon vanilla extract
24 raspberries

Metric - US Customary

Instructions

Pre-heat the oven to 180°C /160°C fan /gas mark 4 /350°F.
Grease a 12-hole friand tin or muffin tin.
Combine the ground almonds, gluten-free flour, icing sugar, lemon zest and salt in a large mixing bowl.
In a separate bowl, whisk the egg whites with an electric whisk for about 1 minute until they become white, light, and just at the soft peak stage (or you can whisk for a couple of minutes by hand).
Gently fold the whisked egg whites into the almond mixture, followed by the melted butter and vanilla extract.
Divide the batter evenly between the friand moulds or muffin holes, filling them about ⅔ full. Then place 2 raspberries on top of each friand.
Bake in the pre-heated oven for 20 minutes, then remove from the oven.
Let them cool in the tins for 10 minutes, and then transfer to a wire rack to finish cooling.
Before serving, dust the friands with icing sugar.

Video

Notes

Expert tips

For best results, if you are grinding the almonds yourself, add a couple of tablespoons icing sugar to the food processor as this will create a finer grind without taking the almonds too far so they start producing oils.
Allow the butter to cool completely before adding to the rest of the friand mixture.
Greasing the tin well to help prevent the friands from sticking and ensure they come out easily once baked.

Ingredient substitutions

Flour. You can use any brand of all-purpose gluten-free flour or regular all-purpose flour.
Eggs. The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
I don’t recommend using frozen raspberries for this recipe.

How to store

The friands can be stored at room temperature in an airtight container for up to 3 days.

How to freeze

Cool the friands completely then freeze in an airtight container. You can layer them with parchment paper in between each layer. They will freeze well for up to 3 months. Thaw at room temperature for about 4-6 hours before serving.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 friand.

Nutrition