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Raspberry Rose Friands – Your Summer Gluten-Free Friends

Raspberry Rose Friands

Who wants to be stuck in the kitchen slaving over a hot stove in the summer? Not me. But I do like a summery bake or two. These raspberry rose friands are a good compromise. They’re full of summer flavour, quick to prepare and only take twenty minutes in the oven.

Friands are the Australian version of the slightly more refined French financiers. I have made them many times before – we all need our friands. They’re simple and quick to make: you need little more than a bowl, whisk and spoon. They’re made with ground almonds and a little flour. I always use buckwheat flour to ensure my friands are gluten-free. This means I can be certain there’s something delicious available for anyone who’s gluten intolerant. This recipe is ideal for using up any leftover egg whites, as yolks are not required.

Raspberry Rose Friands

I can’t resist adding a little of my homemade rose syrup to fruity bakes and desserts at this time of year. It somehow enhances the flavours of the fruit as well as giving an additional layer of sophistication. However, I didn’t think it a good idea to add too much liquid to these friands, so I used a few drops of rose extract instead.

These raspberry rose friands were pure delight.They were slightly sticky with a subtle rose flavour and tart raspberries punctuating the sweet sponge. These little cakes are the perfect treat for summer picnics or afternoon tea in the garden. So why not head into the kitchen and make some new friands? Then invite some old friends around to enjoy them.

Raspberry Rose Friands
Yields 12
These simple to make gluten-free raspberry rose friands make the perfect treat for summer picnics or afternoon tea in the garden.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 egg whites
  2. 80g icing sugar
  3. 2-3 drops rose extract
  4. 60g unsalted butter - melted
  5. 40g ground almonds
  6. 30g buckwheat flour
  7. 30 raspberries
Instructions
  1. Whisk the egg whites and icing sugar in a large bowl until just incorporated.
  2. Whisk in the rose extract.
  3. Stir in the butter with the whisk.
  4. Sieve in the almonds and flour and stir in gently.
  5. Divide the mixture between 12 mini muffin moulds.
  6. Gently press 2-3 raspberries (depending on size) into the mixture.
  7. Bake at 180℃ for about 20 minutes when the cakes should be well risen and golden.
  8. Turn out onto a rack to cool, then dust with icing sugar if desired.
Notes
  1. Upscale or downscale the recipe according to how many friands you need or how many leftover egg whites you have.
Tin and Thyme http://tinandthyme.uk/
Love Cake LogoI’m linking these raspberry rose friands up to Love Cake with JibberJabberUK. July is all about the colour red. So do join in if you’ve made a cake with any red fruit this month.

 

 

 

Bake of the Week LogoThey also go to Bake of the Week with Mummy Mishaps and Casa Costello

 

 

 

 

Treat Petite BadgeAnd finally these raspberry rose friands go to Treat Petite at The Baking Explorer.

 

 

Other recipes for friands or financiers you might like

Raspberry Rose Friands. PIN IT

Raspberry Rose Friands - delicious little cakes that are gluten-free. Easy to make too.

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Comments

  1. Leave a Reply

    Jackie in Canada
    16th July 2017

    These look wonderful. Just a quick question, can I use oat flour instead of buckwheat in these? I have almond flour in the fridge, I always have oat flour, raspberries are ripe in the garden, but I don’t have buckwheat flour.

    • Leave a Reply

      Choclette
      17th July 2017

      The flour part is so minute really, it doesn’t matter too much what you use. Oat flour should be fine.

    • Leave a Reply

      Choclette
      20th July 2017

      Mine too Angie. I nearly always use buckwheat instead of wheat flour and if not that some other sort of gluten-free flour – it’s such an easy gluten-free win.

  2. Leave a Reply

    Kavey Favelle
    21st July 2017

    I love love love friands and financiers (never really know what the difference is), and these look particularly delicious!

    • Leave a Reply

      Choclette
      22nd July 2017

      I think the only difference is that financiers should be made with browned butter – oh and the shape of course!

    • Leave a Reply

      Choclette
      22nd July 2017

      They are a great way to use up any leftover egg whites or a good excuse to make custard 🙂

    • Leave a Reply

      Choclette
      22nd July 2017

      Oh lucky you. I’ve never tried one that I haven’t made myself and would very much like to. No tin needed. I just use muffin tins – mini ones or large ones work well.

  3. Leave a Reply

    Kat (The Baking Explorer)
    23rd July 2017

    They look gorgeous, I really need to try friands, can’t believe I’ve still never made them! Thanks for linking up to #TreatPetite

  4. Leave a Reply

    Phil in the Kitchen
    24th July 2017

    Lovely stuff. Friands are definitely a summery bake although I don’t think I could exactly explain why. And raspberries are just the perfect summer fruit. Afternoon tea would be very nice but Pimms might be even better alongside a little friand.

    • Leave a Reply

      Choclette
      25th July 2017

      Pimms Phil? Now you’re talking. I know what you mean about summery bakes, something do do with the lightness of the friands maybe.

  5. Leave a Reply

    Lucy
    25th July 2017

    These look and sound delicious! Perfect for summer with soft summer fruit and that gorgeous rose scent! I’d love one or two please 😉

  6. Leave a Reply

    Ness
    27th July 2017

    I love raspberries in baking and these friands are the perfect summer bake. They would look so pretty as part of an afternoon tea although you may need to keep refreshing supplies though!

  7. Leave a Reply

    jenny paulin
    30th July 2017

    these look so light and fluffy and very easy to eat. I think they would look delightful served as part of an afternoon tea. Thank you for linking to #Bakeoftheweek x

    • Leave a Reply

      Choclette
      31st July 2017

      Thanks Jenny. Friands are one of my favourite bakes and always taste good.

  8. Leave a Reply

    Claire P
    4th August 2017

    These are perfect muffins. I love cooking and trying different food items. I keep on checking your blog to try out different recipes. I adore all your recipes.

    • Leave a Reply

      Choclette
      8th August 2017

      Thank you Claire, that’s very kind of you. Friands are one of my favourite bakes – so simple, yet so delicious.

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