Skip to navigation Skip to content
A cupcake in a white case with raspberries baked inside it

Raspberry friands fairy cakes

Read reviews
2.273 stars based on 11 ratings

These are great little fruity bakes that can be served either as pudding or with afternoon tea.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

Membership sign up

Membership-sign-up[1] Sign up

Ingredients

  • 250g 8⅞ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  • 70g 2½ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 100g 3½ oz Almonds (ground)
  • 5 5 Egg white(s) (free range) lightly beaten
  • 175g 6¼ oz Butter (salted) melted
  • 1tsp 1tsp Almond extract
  • 100g 3½ oz Raspberries fresh
  • Unrefined golden icing sugar for dusting (we use Billington's)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 200°C (180°C fan, gas mark 6).

  2. Classic mode Step 2

    Place 12 muffin cases in a muffin tin.

  3. Classic mode Step 3

    Sift the icing sugar and self raising flour into a large jug.

    Ingredients for this step

    • Unrefined golden icing sugar for dusting (we use Billington's)
    • 70g 2½ oz Self-raising white flour (we use Allinson) Self-raising white flour
  4. Classic mode Step 4

    Add the ground almonds, egg whites, butter and almond extract and whisk until smooth.

    Ingredients for this step

    • 100g 3½ oz Almonds (ground)
    • 5 5 Egg white(s) (free range) lightly beaten
    • 175g 6¼ oz Butter (salted) melted
    • 1tsp 1tsp Almond extract
  5. Classic mode Step 5

    Pour this mixture between the muffin cases and top with the raspberries.

  6. Classic mode Step 6

    Bake in the oven for 25 minutes or until the friands are golden and spring back when pressed.

  7. Classic mode Step 7

    Allow to cool in the tin for 5 minutes, remove and cool completely on a cooling rack.

  8. Classic mode Step 8

    Dust with icing sugar before serving.