Peach, raspberry and hazelnut friands
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 18
Cute little cakes that are great with a cup of coffee, or as part of an afternoon tea.
  • 140g Unsalted Butter
  • 75g Ground Almonds
  • 75g Plain Flour
  • 130g Icing Sugar
  • 5 Egg Whites
  • 1 peach - approx 100g - sliced
  • 36 raspberries (two for each friand!)
  • A handful of roughly chopped hazelnuts
  1. Preheat the over to gas mark 4/ 180c / 160c fan.
  2. Grease a friand tin or deep muffin/cupcake tin with butter generously
  3. Brown the butter in a small saucepan, heat it until it melts and then slowly simmer on a medium heat until it starts to caramelise. Pour into a bowl and set aside to cool.
  4. Sift the almonds, flour and icing sugar in a small bowl.
  5. Whip the egg whites using an electric whisk or in a stand mixer with the whisk attachment until frothy and fluffy, but not to soft peak stage.
  6. Working quickly fold the dry ingredients into the egg whites until just combined.
  7. Then pour in the cooled butter and fold in. It will look very strange as you mix it but keep folding until it comes together.
  8. Fill your friand/cupcake tin, each cup should be ⅔ full.
  9. Top each friand with a slice of peach, 2 raspberries and a sprinkle of chopped hazelnuts.
  10. Bake for 15 - 20 minutes until golden and cooked through.
  11. Cool completely in the tins, remove and dust with icing sugar.
  12. Eat several in a row with a cup of coffee.
Recipe by Food Mela at