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. They’re also gluten-free.
My friends the friands are back. This time it’s with a pink fruity version. Perfect for after dinner nibbles with friends.
Raspberry Rose Friands
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 as you need little more than a bowl, whisk and spoon. They’re made with egg whites, 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. It’s an ideal recipe 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, it’s not really a good idea to add too much liquid to these friands, so I use a few drops of rose extract instead. When it comes to this raspberry cream sponge cake though, I do match raspberries with rose syrup and it works very well indeed.
These raspberry rose friands are pure delight. They’re 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 Friands with White Chocolate Chips
For something a bit different, try mashing the raspberries with a fork and then stirring them into the friand mixture along with the butter. You’ll get a bright pink batter and rosy raspberry friands. In the photo you can see here, I used fifty grams of raspberries.
Stir in fifty grams of white chocolate chips right at the end.
Utterly scrumptious, these little fruity friands have just the right balance of sweetness and fruity acidity. The juicy texture combined with the bright colour make them both gorgeous to look at and just as good to eat.
There is one caveat though. These raspberry friands are so moist they won’t keep. You need to consume them on the day of baking. But, trust me, this is not at all difficult.
What To Make With Leftover Egg Yolks
This recipe leaves two leftover egg yolks. However, I always see this as a good opportunity to make something else. That something else is usually some sort of custard. But there are other delicious options.
Here are all the recipes on Tin and Thyme that use only egg yolks.
Other Friand and Financier Recipes 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
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these raspberry rose friands, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more raspberry recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Raspberry Rose Friands. PIN IT
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.
They also go to Bake of the Week with Mummy Mishaps and Casa Costello