Raspberry Rose Friands - gluten-free
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5 from 1 vote

Raspberry Rose Friands

These simple to make gluten-free raspberry rose friands make the perfect treat for summer picnics or afternoon tea in the garden.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Afternoon Tea, Dessert, Snack
Cuisine: Antipodean
Keyword: friands, gluten-free, raspberries, rose, small cakes, summer
Servings: 12 small friands
Author: Choclette


  • 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.


Upscale or downscale the recipe according to how many friands you need or how many leftover egg whites you have.