Raspberry & vanilla friands

Name: Raspberry & vanilla friands
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 110 g Essential Unsalted Dairy butter, melted, plus extra for greasing; 75 g Essential Plain White Flour, plus extra for dusting; 2 tbsp raspberry jam; 150 g pack Waitrose Raspberries; 100 g ground almonds; 140 g icing sugar, plus extra for dusting; 6 British blacktail Free Range Medium Egg whites; 1½ tsp vanilla essence

There’s something particularly pleasing about these perfect little cakes. Serve them at teatime, at a party or warmed through with a scoop of vanilla ice cream for pudding.

4 out of 5 stars(7) Rate this recipe

Vegetarian

Makes12
CourseSnack
Prepare20 mins
Cook30 mins
Total time50 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

110g Essential Unsalted Dairy butter, melted, plus extra for greasing
75g Essential Plain White Flour, plus extra for dusting
2 tbsp raspberry jam
150g pack Waitrose Raspberries
100g ground almonds
140g icing sugar, plus extra for dusting
6 British blacktail Free Range Medium Egg whites
1½ tsp vanilla essence

Preheat the oven to 180ºC, gas mark 4. Brush the holes of a 12-hole muffin tin with melted butter, then dust each with flour, shaking out any excess. Warm the raspberry jam in a small saucepan for 2-3 minutes until loosened, then stir in the raspberries; set aside.
In a bowl, mix together the flour, ground almonds, icing sugar and a pinch of salt. In a separate large mixing bowl, use an electric hand mixer set to a low speed to whisk the egg whites for 1-2 minutes until frothy and foamy. Sift the dry ingredients over the egg whites and fold in gently until just combined. Finally, pour in the melted butter and vanilla essence, then stir until just combined.
Evenly spoon the batter into the holes of the tin, filling them about ⅔ full. Put 2 or 3 of the jam-coated raspberries on top of each. Bake on the middle shelf of the oven for about 25 minutes or until golden. Cool in the tin for 5 minutes before easing the friands out by running the tip of a small sharp knife around the edges, then lift onto a wire rack to cool completely. Dust with a little icing sugar before serving or store at room temperature. They will keep in an airtight container for 2-3 days.

Cook’s tip

Leftovers, egg yolks. Closely cover with a little damp baking parchment; store in an airtight container in the fridge for up to 3 days.Use in homemade ice cream, omelettes or mayonnaise.

Typical values per item when made using specific products in recipe