Raspberry Lemon Drizzle Friands Recipe

 My raspberry lemon drizzle friands recipe is the perfect recipe for leftover egg whites.

If you love making things like custard and cured egg yolks, you'll probably always be on the lookout for leftover egg white recipes. This recipe uses four, and interestingly no raising agent other than the beaten egg whites themselves.

Friands are basically moist little almond cakes, which became popular in Australia, and are closely-related to their French counterparts, financiers. I've yet to see them much in the UK other than in the odd Aussie cafe, but I hope they take off one day.

You can also check out my recipe video on my YouTube channel:

Ready? Let's go.

(Makes eight friands.)


100g ground almonds
25g plain flour
125g icing sugar
Pinch of salt
4 egg whites
125g unsalted butter, melted and cooled
1 tsp vanilla
Zest of 1 lemon
24 raspberries

To Ice:

75g icing sugar
1 tbsp (approx) lemon juice


1. Preheat the oven to 180°C, and lightly grease your cake moulds with a little cooking oil.

2. Combine the ground almonds, flour, icing sugar and salt in a large bowl, and set aside.

3. In another large bowl, lightly whisk the egg whites until foamy, but not until they form peaks like a meringue. Add the flour, ground almonds, baking powder and salt, and fold in. Then fold in the vanilla, melted butter and lemon zest until well-combined. 

4. Divide between your moulds, pop two raspberries on top of each, and bake for about 30 minutes, or until puffy and golden on top. Then leave to cool completely.

5. To make the icing, simply stir the icing sugar and lemon juice together until smooth. Once the cakes are cooled, unmould them and drizzle the icing on top.

Enjoy, and have fun.


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