Like so much Australian food, the friand is adapted from another regions classic. In this case, the French financier is the inspiration for the friand, which you can find in many cafe’s all over Australia. They taste fantastic with in-season fruit and go perfectly with a flat white.
Funnily enough, after enjoying these in Australia, I found this recipe in an English cookbook for an excellent London bakery / cafe. Primrose Bakery have two London locations and they’re excellent! These friands taste just like home.
- 200 gr unsalted butter, plus extra for greasing the tins
- 120 gr plain flour
- 350 gr icing / confectioners sugar
- 230 gr almonds, finely ground
- 2 teaspoons vanilla extract
- 6 egg whites, beaten to soft peaks
- 250 gr raspberries
Grease the tins with butter. I used 12 mini loaf tins, but you can use a regular muffin tray or buy a friand tin.
Turn the oven on to 180 C / 350 F.
In a small saucepan, add the butter and heat over a very low heat.
In a large mixing bowl, sift in the sugar and flour and add the almonds, vanilla extract and the egg whites, which have been whisked lightly first. Mix these ingredients together and add the butter.
Divide this mixture among the tins, filling just over half way and then drop the raspberries on top. Bake in the pre-heated oven for 20 – 25 minutes.
Leave the friands to cool on a wire rack. Dust with more icing sugar before serving. Enjoy!
Fruit: You can replace the raspberries to other fruit, such as peaches, apples or pears. You can also use different nuts to almonds, or even use coconut instead.