So perfect, fragrant and very moist and not greasy at all. I ate two in one go without feeling any sense of guilt as these are quite healthy without any egg yolks being used. Really yummy!
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Blueberry and Lemon Friands
- Total Time: 40 minutes
- Yield: 11 1x
Description
These friands are so perfect, fragrant, very moist and not greasy at all.
Ingredients
- 60g Plain flour
- 95g Icing sugar
- 1 tbsp Lemon zest (grated from 1 large lemon)
- 150g Almond meal (ground almond)
- 200g Butter, melted and cooled
- 150g Blueberries, fresh or frozen
- 5 Egg whites, (190-200g), lightly beaten with a fork
- extra icing sugar, to dust
Instructions
- Preheat oven to 190 degrees. Grease a 12 hole non-stick friand pan with butter or cooking spray.
- Sift the flour and icing sugar into a large bowl then add the lemon zest and almond meal. Stir to combine evenly and make a well in the centre.
- Add the egg whites and butter to the dry ingredients and stir until just combined with a hand whisk, do not overbeat. Then fold in the blueberries with a rubber spatula.
- Spoon the mixture into the prepared pan. Bake for 25 minutes until well risen and golden or insert a skewer into the cake comes out clean.
- Leave the friands in the pans for 5 minutes then carefully lift out onto a wire rack to cool.
- Serve friands dusted with icing sugar or snow powder.
Notes
- If you don’t have a friand pan, you can use a 12-hole medium muffin tin instead.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 friand
- Calories: 250
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Frequently Asked Questions
What is a friand, and do I need a special pan to make them?
A friand is a small oval-shaped French-Australian cake made primarily with almond meal and egg whites. The notes say you can use a 12-hole medium muffin tin if you don’t have a friand pan — the shape will differ but the texture and flavour will be the same.
Why does this recipe use only egg whites and no yolks?
The article highlights this as a feature: using 5 egg whites (190–200 g) with no yolks makes the friands lighter and, as the author notes, means you can eat two without any guilt. The egg whites also provide the structure needed when combined with 150 g almond meal and 200 g melted butter. 
The recipe says not to overbeat the batter — why does that matter?
Over-beating the egg white and butter into the dry ingredients can develop the gluten in the plain flour and deflate the batter, leading to denser, tougher friands. The recipe says to stir until just combined with a hand whisk, then fold in the blueberries gently with a rubber spatula.
