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COLUMN: The Eating Tree - ‘Help make fruit friands a lasting cake trend’

Lindsey Dickson ANL-150128-191417001
Lindsey Dickson ANL-150128-191417001

The friand is a very dainty, delicate little cake, originally from France but now very popular in Australia and New Zealand and I have a sneaking suspicion that they will soon be widely eaten here, too.

Trends in cakes are obviously nothing new.

In recent years we have seen the rise and fall of the banoffee, tiramisu and the whoopie pie.

The little cookie-like whoopie with the sweet filling seems to have fallen by the wayside to make way for the macaron, whose ever-growing popularity would appear to be giving even the ubiquitous cupcake a run for its money.

The current craze for anything with salted caramel will no doubt pass by Christmas, only to be replaced by another tongue-tingling flavour.

Hopefully, friands will have a bit more staying power.

They are usually made in special oval shaped friand moulds but a large, six-hole muffin pan will work just as well. They will look as pretty and taste equally delicious.

Good quality cake tins are an investment and a sturdy, well-made tin should last for many years.

Most of my cake tins are very old, a lot of them having been passed down by my mother.

Worn and battered, they are as tough as old boots and will no doubt outlive their owner.

If you are investing in new pans try to buy the best quality you can afford, they will work out more economical in the long run as they will last much longer than a poor quality tin.

Being made with whisked egg whites these little cakes are extremely light – much lighter than a standard cupcake.

They are perfect for afternoon tea in the garden – let’s hope the sun keeps shining.

Fruit Friands


* 100g Unsalted Butter

* 125g Icing Sugar

* 25g Plain Flour

* 90g Ground Almonds

* 3 Large Egg Whites

* Finely Grated Rind of

One Orange

* 100g Fresh Raspberries


Preheat the oven to 200c (fan 180c).

The cooking temperature may look high, but if it is any lower, the fruit will sink.

Melt the butter and leave to cool.

Butter a large, six hole muffin pan.

In a large bowl, sift the icing sugar and flour together then add the almonds.

Mix gently with a whisk to make sure there are no lumps of almonds.

In a separate, clean bowl whisk the egg whites until firm but still quite floppy, not too stiff.

Add the whites and the orange rind to the sugar mixture, tip in the butter and stir gently until everything is incorporated.

Put the mixture into the muffin holes and gently distribute the raspberries on the top.

Bake for about 20 minutes until they are firm and golden brown.

Leave to cool for about five minutes before turning out and leave to cool on a wire rack.

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