If you bake a lot or love to make custards, you might find yourself with a lot of leftover egg whites. Since our visit to Australia I have so missed eating a friand, with my morning coffee, at Bondi Junction. When you find a favourite recipe, it’s hard to try something new 😉 I love these raspberry friands, whereas my husband loves the lemon ones and the kids love the blueberry ones! I have made these and they are wonderful, the amount of comments I received about the taste and texture. However, the French don’t know about the Australian friands, so you won’t find these cakes sold anywhere in France.

I make these friands regularly, and also with GF flour, and there is minimal difference in taste and texture.

New: A brand-new, unused, unopened and undamaged item in original retail packaging (where packaging . If your batter looks like lumpy wallpaper paste you’re going to get a good result - just keep chanting "the Caked Crusader wouldn't lead me astray, the Caked Crusader wouldn't lead me astray"! The texture is something else and you can play around with a basic recipe, hampered only by your imagination. don't wedge 2 in your face really quickly, best wedge 1 in and let it register in your guts as they are a tad filling when they expand in your stomach and the second one can lay a tad heavy if consumed quickly after the first. There are several actions that could trigger this block including submitting a certain word or phrase, a SQL command or malformed data.

Whilst my husband may have rolled his eyes with the addition of yet another baking tin to my bulging collection, he later declared these Lemon Friands to be the best lemon cake he had ever eaten. I wonder if you may have beaten the egg whites too much, causing the batter to rise more than expected? This time I tried to make them gluten free and Also with egg replacer (a few of my colleagues have these dietary requirements). Ensure that you drag the spoon to the bottom of the bowl each time as I find that the ground almond can sink a bit. They are made mainly with ground almonds, egg whites and very little flour which makes them moist and extremely moreish too !

Once you start making friands, you will find that they are incredibly easy to make and that the variations are endless. Bake the friands in the oven for about 20-25 minutes, or until they are lightly golden and a skewer inserted in the middle comes out clean.