These little cakes are incredibly easy to make. They are absolutely delicious eaten slightly warm or completely cool. I used a blend of ground cinnamon, ginger cloves and nutmeg in the mix, and the spices smell amazing when they’re cooking.
A friand is a small oval shaped cake, originally from France. The texture is quite different to a muffin or a cupcake. They are a small dense cake with a crisp, slightly chewy texture on the outside and the almond/flour meal creates a dense, rich and moist texture on the inside.
Friands are best eaten fresh on the day of baking, as on the second day they loose their crispness on the outside, but they are still very enjoyable. If you don’t have a friand tin, you can use a muffin tin instead.
When recipes only require egg yolks, I freeze the egg whites in zip lock bags. I label each bag with the date and how many I’ve put into each bag and whether they were large or extra large eggs.
For accurate cup measurements, I sift the icing sugar before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed.
Makes 12 Friands
180g (6.3 ounces or 1¼ cups) pure icing sugar (I use this brand)
112g (4.0 ounces or 1 cup) almond flour/meal
44g (4.6 ounces or ⅓ cup) superfine white rice flour
24g (0.8 ounces or 3 tablespoons) tapioca starch
21g (0.7 ounces or 3 tablespoons) corn starch
2 teaspoons (10ml) ground cinnamon
⅛ teaspoon (0.625ml) ground ginger
A large pinch of ground cloves
A large pinch of ground nutmeg
5 large eggs whites, at room temperature
168g (5.9 ounces or ¾ cup) gluten and dairy free butter
Preheat the oven to 160C and grease a 12-hole friand tin with melted butter. It’s very important that you grease the tin well otherwise they’ll stick!
Melt the butter in a small saucepan over a low heat and then set aside to cool.
Sift all the dry ingredients together 3 times and set aside. The extra sifting will result in a lighter cake.
Add the eggwhites to a bowl and then, using a handheld mixer, beat until they’re light and frothy.
Pour in the cooled butter and add about half of the flour, gently folding through the eggwhites. When it is almost incorporated, you can then gently fold through the rest of the flour.
My bowl has a spout, so I can easily pour the batter into the prepared tin. If your bowl doesn’t have a spout, then spoon the batter into the tin. Pour in enough batter to approximately half fill each hole.
Place the tin in the centre of the oven and bake for approximately 20 minutes, until they are lightly golden in colour.
Allow the cakes to cool in the tin for about 5 minutes. Use a small palette knife to carefully loosen the cakes from the sides of the tin. Then place them on a wire rack to cool completely.
Dust with icing sugar just before serving.
Store any leftovers in an airtight container.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8