Raspberry Streusel Friands

Friands are amazing little cakes and they are, in my opinion at least, a far superior alternative to a cupcake. They're made using ground almonds and icing sugar which produces a cake with a light and chewy texture.

My recipe has a crunchy almond streusel topping and a rose scented icing drizzled across the top, although both of these are optional as the cakes taste great just as they are.  The recipe for the streusel can be found in here.

The french word Friand translates as 'dainty' so traditionally they're small, and usually oval shaped.  However I like to make larger cakes (just because I'm a little bit greedy) so I use a 7cm diameter cylinder silicone mould.

If using a traditional friand pan or similarly sized muffin tin, the quantities in this recipe will make 12 cakes, or you'll get 8 cakes if using the larger silicone mould.

These cakes are bast eaten on the day of baking, but will last for 2-3 days if stored in a cardboard cake box.  I've found storing them in an airtight container can cause them to go a little soggy.


Raspberry Streusel Friands



Butter, melted
Plain flour (or gluten free)
Icing sugar
Ground almonds
Egg whites
Lemon, zest
Almond streusel (optional)

Icing sugar
Drops, rose essential oil

  1. Preheat the oven to 160C fan
  2. If using a metal tin lightly grease each hole with softened butter, there's no need to grease a silicone mould
  3. Sieve the flour and icing sugar into a bowl, add the ground almonds and lemon zest
  4. Crush half of the raspberries, add to the dry ingredients
  5. Whisk the egg whites until foamy, add to the dry ingredients with the melted butter, mix to combine
  6. Transfer to a piping bag and pipe (or carefully spoon) the mixture into each hole, to approximately 3/4 full
  7. Top each one with 2 whole raspberries and push them into the mixture (or leave then exposed if you're not adding the streusel topping)
  8. Cover the top of each with almond streusel
  9. Bake for approximately 28 minutes or until golden brown and they spring back when lightly pressed
  10. Allow to cool in the tin for 5 minutes before turning out to cool completely on a wire rack
  11. For the icing, mix together the icing sugar, water and essential oil, drizzle lines across each cooled cake