BAKE: Raspberry and pistachio friands

Baked treats at Lantana, London

I first came across friands at Lantana, a wonderful Australian café in London’s Fitzrovia, about four years ago. I remember seeing these little round cakes on the bar, next to the banana bread and then-named Hummingbird cakes*, and I asked after them out of curiousity. Friands. They’re little almond meal cakes, the girl behind the counter told me. I got one to go, and I was hooked. The friand’s crisp chewy edges giving way to soft, moist (sorry, I know how many people hate this word) crumb was unlike any other cake I’d had previously, and the addition of tangy raspberries offset the almondy sweetness. As it happened, I discovered that it was the perfect accompaniment to a strong flat white – together, they’ve brightened up many a sleepy afternoon back at the office.

Friands are now a firm part of my baking repertoire, because of how simple yet satisfying they are. Fresh from the oven, they are gorgeously crisp and soft at the same time; after they’ve cooled down, they’re good for a few days I hear. I don’t know, because we usually finish a batch pretty quick. I’ve brought them over to parties, served them at picnics or as post-dinner treats with tea or coffee. They take less than 15 minutes to mix together, then another 15 or so to bake (depending on your mould**). Simples.

 

I’ve experimented with variations – dark cherry, strawberry, blueberries, earl grey and raspberries (my little contribution to Cakes for Japan last year), peaches, matcha and sesame – and this little raspberry and pistachio number remains my absolute favourite. The tartness of the berries is always a winner – strawberries, cherries and peaches were all too sweet – and the addition of buttery pistachios seems to amp up the decadence factor. A sprinkling of the crushed green nuts on top always makes everything look prettier, too.

Rahul, this one is for you. Since you’re always asking for the recipe.

 

RASPBERRY & PISTACHIO FRIANDS
(Makes 32 mini friands, or 16 normal-sized friands) 

Adapted from Basic Friands by Waitrose

INGREDIENTS
185g/6.5oz unsalted butter
25g/1oz shelled pistachios
6 medium egg whites
225g/8oz icing sugar
75g/2.5oz plain flour
100g/3.5oz ground almonds
1 unwaxed lemon, finely grated zest only
32 raspberries

METHOD
1. Preheat the oven to 200C/400F/Gas 6.

2. Melt the butter in a small pan over a medium-low heat. Use some of the melted butter to brush the insides of your friand mould and set aside. Allow the remaining butter to cool completely.

3. Place the shelled pistachios into a mini food processor/grinder and pulse until finely ground – I prefer to pulse the nuts until about 80% are finely ground and there are slightly bigger bits that are perfect for sprinkling on top of the friands. Sift the ground pistachios into a small bowl, keeping any remaining bits in the sieve for sprinkling over.

4. Place the egg whites into a mixing bowl and whisk until light and frothy – you don’t need to whisk them up into anything resembling a meringue, this is just to break the whites up a bit.

5. Sift the icing sugar and flour over the egg whites, then scatter over the finely ground pistachios, the ground almonds, and the lemon zest. Pour over the cooled melted butter, then fold everything through until smooth and well combined. You don’t have to worry about overmixing as there are no raising agents in this recipe, and the batter keeps well in the fridge for 1-2 days.

6. Half-fill the buttered friand moulds with the batter, then drop a single raspberry into the middle of each (if using a normal-sized mould, you can add more to each hole). Cover with the remaining batter. Sprinkle over the pistachio bits.

7. Place into the middle rack of the oven and bake for 12-14 minutes (for mini friands) or 20-22 minutes (for normal friands), or until they have risen slightly and are golden-brown around the edges. The centres should spring back when touched. If you’re really anal, you can test with a skewer pierced through the centres.

8. Remove from the oven and set aside to cool in the moulds for 5 minutes before turning out onto a cooling rack.

9. Eat warm, it’s good that way. Also good served with a dollop of crème fraîche on the side, but I like mine unadulterated. Great with coffee or a fragrant earl grey.

 

UPDATESu-yin has kindly passed on this link for silicone friand tins – and they ship worldwide!

* They’ve since been renamed Crack Cakes. Partly due to the fact that most people assumed that they were somehow a Hummingbird Bakery recipe, and partly because they really are ridiculously addictive.

** I was lucky enough to find a suitable friand-shaped mould at a local catering shop in London, which is made of silicone. I hear proper friand tins are a bit difficult to source outside of Australia, but little muffin moulds should do the job, too. The great thing about the one I have is that it’s also miniature, which makes for absolutely adorable little friands. It also means I can have about twelve in one go, because they’re only little – right? 

 

1,622 Responses

  1. As I web-site possessor I believe the content material here is rattling wonderful , appreciate it for your efforts. You should keep it up forever! Best of luck.

    June 21, 2018 at 2:39 pm

  2. You are a very smart person!

    June 21, 2018 at 2:39 pm

  3. I¡¦ve learn several just right stuff here. Certainly worth bookmarking for revisiting. I surprise how much attempt you place to make this sort of fantastic informative site.

    June 21, 2018 at 2:41 pm

  4. Thank you for another magnificent post. Where else could anybody get that type of information in such a perfect method of writing? I’ve a presentation next week, and I’m at the search for such information.

    June 21, 2018 at 2:44 pm

  5. Great work! That is the type of info that are meant to be shared across the web. Shame on the seek engines for not positioning this put up upper! Come on over and consult with my site . Thank you =)

    June 21, 2018 at 2:47 pm

  6. Hello.This article was extremely fascinating, particularly because I was investigating for thoughts on this topic last Monday.

    June 21, 2018 at 2:47 pm

  7. always a massive fan of linking to bloggers that I love but do not get quite a bit of link really like from

    June 21, 2018 at 5:12 pm

  8. thank you4

    June 21, 2018 at 5:36 pm

  9. thank you21

    June 21, 2018 at 5:43 pm

  10. thank you4

    June 21, 2018 at 5:46 pm

  11. Of course, what a splendid website and enlightening posts, I definitely will bookmark your blog.Have an awsome day!

    June 21, 2018 at 7:39 pm

  12. Wow, great post.Really looking forward to read more. Will read on

    June 21, 2018 at 8:22 pm

  13. Good blog! I truly love how it is simple on my eyes and the data are well written. I’m wondering how I might be notified when a new post has been made. I’ve subscribed to your feed which must do the trick! Have a great day!

    June 21, 2018 at 9:35 pm

  14. please stop by the web sites we follow, such as this one, as it represents our picks from the web

    June 21, 2018 at 10:29 pm

  15. Thanks , I have just been looking for information about this topic for ages and yours is the best I have discovered till now. But, what about the conclusion? Are you sure about the source?

    June 21, 2018 at 10:31 pm

  16. I have been absent for a while, but now I remember why I used to love this website. Thank you, I¡¦ll try and check back more frequently. How frequently you update your website?

    June 21, 2018 at 10:38 pm

  17. Unquestionably believe that which you stated. Your favorite justification appeared to be on the internet the simplest thing to be aware of. I say to you, I definitely get irked while people think about worries that they just don’t know about. You managed to hit the nail upon the top and also defined out the whole thing without having side effect , people could take a signal. Will likely be back to get more. Thanks

    June 21, 2018 at 10:47 pm

  18. I have recently started a web site, the information you provide on this web site has helped me tremendously. Thank you for all of your time & work.

    June 21, 2018 at 11:21 pm

  19. Great blog right here! Additionally your website rather a lot up very fast! What web host are you using? Can I am getting your associate hyperlink to your host? I desire my site loaded up as quickly as yours lol

    June 22, 2018 at 12:06 am

  20. Helpful info. Lucky me I found your web site unintentionally, and I am stunned why this coincidence didn’t came about in advance! I bookmarked it.

    June 22, 2018 at 1:50 am

  21. A lot of thanks for your whole efforts on this website. My mum takes pleasure in conducting research and it’s easy to understand why. We notice all concerning the compelling medium you convey useful information by means of the web site and therefore inspire participation from other individuals on the issue while our favorite princess is without question studying a lot. Have fun with the remaining portion of the new year. You are performing a fabulous job.

    June 22, 2018 at 2:08 am

  22. just beneath, are various totally not associated web pages to ours, nonetheless, they are certainly worth going over

    June 22, 2018 at 6:23 am

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>