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.
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. But for this raspberry cream sponge cake, I did match raspberries with rose syrup and it worked very well indeed.
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.
Raspbery Rose Friands – The Recipe
Raspberry Rose Friands
- 2 egg whites
- 80 g icing sugar
- 2-3 drops rose extract
- 60 g unsalted butter - melted
- 40 g ground almonds
- 30 g buckwheat flour
- 30 raspberries
- Whisk the egg whites and icing sugar in a large bowl until just incorporated.
- Whisk in the rose extract.
- Stir in the butter with the whisk.
- Sieve in the almonds and flour and stir in gently.
- Divide the mixture between 12 mini muffin moulds.
- Gently press 2-3 raspberries (depending on size) into the mixture.
- Bake at 180℃ (350℉, Gas 4) for about 20 minutes when the cakes should be well risen and golden.
- Turn out onto a rack to cool, then dust with icing sugar if desired.
I’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.
Other recipes for friands or financiers you might like
- Blackcurrant chocolate friands via Lancashire Food
- Brown butter choc chip friands via Tin and Thyme
- Chai hazelnut financiers via Patisserie Makes Perfect
- Chilli chocolate chip friands via Tin and Thyme
- Hazelnut & white chocolate friands via As Strong As Soup
- Pistachio, cardamom & rose financiers via Baking Queen 74
- Rhubarb friands with white chocolate via Tin and Thyme
Raspberry Rose Friands. PIN IT