making connections through food

Fancy Friands

I’m not much of a baker…looking at my blog posts you’d be mistaken for thinking I am, because almost all of my posts have been about baked sweets! Anyway, so perhaps I’m becoming a baker in my old age…mid thirties and baking sounds like the perfect combination, I decided to try my hand at friands, so pretty they look, much more dainty than a muffin or a cupcake, but not as dainty as a macaron.

My first foray into the world of the friand is with these flavoured with fresh strawberry and vanilla bean paste (which I picked up from Williams Sonoma in Boston…much cheaper than you can get it here in Melbourne!!). Oh my goodness, they are light, sweet, moist, little bites of deliciousness and the fresh strawberries which are crushed before putting them into the batter adds so much flavour.

The recipe is from with some very minor variations.

Fresh Strawberry and Vanilla Bean Friands


125g strawberries, hulled, halved
6 eggwhites
1 tsp vanilla bean paste
1 1/2 cups (225g) icing sugar, plus extra to dust
1 1/4 cups (155g) almond meal
1/2 cup (75g) plain flour
150g unsalted butter, melted, cooled
icing sugar to dust

Method1. Preheat the oven to 180°C. Lightly grease a 12-hole friand pan.

  1. Place strawberries on a large plate and use a potato masher to crush. Place the eggwhites and vanilla bean paste in a large bowl and whisk until just frothy. Using a coarse sieve, sift over the icing sugar, almond meal and flour. Add the melted butter and crushed strawberries and mix with a wooden spoon until combined. Divide the mixture among prepared friand holes and bake in the oven for 25 minutes or until friands are golden and a skewer inserted into the centres comes out clean.
  2. Stand in the pans for 3-4 minutes, then turn onto a wire rack to cool. Dust with icing sugar before serving.