Tuesday, October 9, 2012

Tasty Tuesday: Lime, Coconut and Raspberry Friand Recipe

Right, so I am going to begin posting some of the recipes that I make quite often as I have pictures for most of them now and I will also be able to have my recipes accessible when not at home.
Today's recipe is one that I make every fortnight - it is the one thing I always get asked to bring whenever we have a family afternoon tea or if a friend is coming over.

I made these once gluten-free for my brother with rice flour and now prefer them that way.  I think that the rice flour helps the outside to go more crispy - which contrasts with the chewy inside - it is almost macaroon like.   The other thing that I try to do is use egg whites that have been frozen and then defrosted - apparently older egg whites work better - and I always have egg whites leftover from pasta carbonara or something like that (it doesn't even matter if they have a tiny bit of yolk in it, like it would for a pavlova).

The other thing I am so pleased about when I make these friands is that they taste soooo much better than ones that you get in the shop and are cheaper.  I have seen some coffee shops charging about $4 a friand when you can buy half the ingredients to make 10 for that.  Speaking of ingredients - most people have all of these ingredients at home. 

Lime, Coconut and Raspberry Friands


  • Friand tray x 2 - mine have a 6 friand capacity each
  • Oven
  • Fork
  • 2 bowls


  • 180g butter
  • 200 g icing sugar
  • 60g rice flour
  • 120g ground almonds
  • 5 large free range egg whites
  • Pinch of salt
  • Rind from one lime
  • Coconut flakes
  • Frozen Raspberries


  1.  Melt butter and allow to cool
  2. Grease friand trays
  3. Pre-heat oven to 200 Degrees Celsius.
  4. Sift icing sugar and flour together.  Add almond meal and fork together
  5. Beat egg whites with the pinch of salt until well broken up
  6. Fold egg whites into almond mixture
  7. Add cooled butter and lime rind.  Fork through - it can take some time for the butter to be absorbed.
  8. Spoon into friand tin.  Place a few coconut flakes and some frozen raspberries on top of each one
  9. Bake for 10 minutes then turn racks around and switch shelves.
  10. Bake another 10 minutes.  Remove and attempt to wait until they have cooled a bit before unmoulding.


  • This makes 10 yummy friands
  • If using rice flour and pure icing sugar they are gluten-free.
  • I use a conventional oven.
  • Once cooled these can be frozen and defrosted in the microwave as needed.  I store them in a ziploc bag.
  • Other options for flavourings include lemon zest, vanilla, blueberry, poppyseed and orange.
  • Lemon and Vanilla Friand
  • This recipe is based on one by Jill Dupleix.


Lisa said...

Thanks for posting, I'm excited to make these gluten-free! Did I miss where you mentioned the amount of icing sugar though..? Thanks :-)

vintage_bel said...

Ah, yes - there is my baby brain coming out - the amount of icing sugar is 200grams. Sorry - thanks for letting me know!

Related Posts Plugin for WordPress, Blogger...