Strawberry friands

Considering that the people I made these for had no clue what they were, I thought that I would start with a definition:


French (frijɑ̃)

Friands are a delicious alternative to your average cupcake and considering that the core ingredients are almond flour and egg whites you could even consider them to be a ‘healthier option’ (bar the icing sugar). So gym boets of Jo’burg, this is a cool cake to be eating if you want to get #shredded (click for some inspo pics).

The name sounds a bit like ‘friend’ and this is what they will be to you after you have tried making this super simple and easy recipe for the first time, your friends. Friands are friends AND food.

See what I was thinking in orange

135g (1 1/3 cups) ground almonds

220g (1 3/4 cups) icing sugar, sifted

85g (2/3 cup) plain cake flour

8 egg whites

150g butter, melted (make sure to melt the butter before you start to ensure that is has enough time to cool a bit)

Sliced strawberries (about 10 strawberries)



  1. Preheat the oven to 180°C
  2. Grease a 12 hole muffin pan (I use a silicone muffin pan as it makes it much easier to get the friands out onced baked)                                                                                                        img_7107
  3. Mix the ground almonds, icing sugar and flour together with a wooden spooon              img_7108img_7110
  4. Stir in the egg whites until just combined and then do the same with the melted butter (make sure to mix until just combined and all blobs have disappeared, otherwise the batter will become overworked)                                                                             img_7119
  5. Pour the batter evenly into all of the holes of your muffin tin (using two spoons is the best way to do this)
  6. Place a few strawberry slices on top of the friands – they should be overlapping             img_7121
  7. Bake for ±30 minutes or until pale and golden around the edges. They should spring back when you touch them                                                                                                                  img_7127
  8. Leave them in their tins for about 10 minutes before turning out and placing on wire racks to cool                                                                                                                                              img_7138
  9. When cool, dust with icing sugar if your heart so desires (I didn’t dust mine because I was only delivering them the next day, but feel free to dust them if you are going to eat them straight away)

I used strawberries because that is what I had in the fridge, but you can use virtually any berries that you have at the time. I’ve made friands using blueberries and raspberries before and they all came out fantastically.

Treat yo’selves this exam season and make some of these bad boys to keep on your desk – they make the best studying reward. Or for just eating during the holidays because it seems like I’m the only one who’s not done with exams yet. Friday could not come any sooner.




One thought on “Strawberry friands

  1. Nicolette Eiserman says:

    Sounds good, will try soon. I wonder if you’ve tried coconut flour as a substitute, for Almond flour, less expensive on a student budget. I’ve tried it in a carrot cake and it works well.

    Liked by 1 person

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