If you’re gluten free and can’t find any delicious cakes to eat – then this one’s for you. If you’re not gluten free and want a delicious cake to eat – then this one’s also for you. Gluten-free or not gluten-free, either way, it doesn’t matter. Because these raspberry and lemon friands will satisfy your dessert cravings, especially if you’re gluten free.
The flour is replaced with almond meal and gluten-flour plain flour. They are extremely moist and slightly dense – but not too dense; it’s dense in a good kinda way. I also love the classic combination of raspberry and lemon!
Friands are basically small french cakes that are similar to muffins. I decided to bake mine in a bar tin (found here) but you can use a normal muffin tin.
As always, thank you for reading and I hope you give these a go (even if you’re not gluten free!). They are extremely easy to make – you simply mix all the ingredients together and you’re done. So here is a quote by the extraordinary Maya Angelou:
“If you are always trying to be normal, you will never know how amazing you can be”.
Gluten-free Raspberry and Lemon Friands
Makes approximately 12 muffin-sized or 8 petite loaf friands,
Ingredients
- 1 cup (120g) almond meal
- 1⅔ cups (260g) icing sugar, sifted, plus extra for dusting.
- 3⁄4 cups (95g) gluten-free plain flour, sifted (I use Bob Mills)
- ½ teasoon of baking powder.
- 5 egg whites
- 125g unsalted butter, melted
- 1 teaspoon of vanilla extract
- 1 tablespoon of finely grated lemon zest (about 1 lemon)
- 1½ cups (180g) frozen raspberries
Method
- Preheat oven to 160°C.
- In a large bowl, mix together the almond meal, sugar, flour and baking powder.
- In a separate bowl, add the egg whites, butter, vanilla, and lemon zest – then whisk to combine.
- Add the dry mixture to the wet mixture, and mix until well combined.
- Spoon the mixture into a lightly greased 12 x ½-cup-capacity (125ml) cupcake tin or petite loaf pan. Top with the raspberries and bake for 20-25 minutes or until cooked (depends on size of tin) when tested with a skewer.
- Remove from the tins and place on a wire rack to cool. Dust with the extra icing sugar to serve.
Friand recipe adapted from Donna Hay.