June 9, 2015


strawberry and orange friands

This is one of those recipes that I had forgotten about.  I went through a phase of making friands (or financiers, they’re really the same thing) regularly until a couple of years ago then for some reason forgot all about them.  Which is a pity because they’re dead easy to make, take hardly any time from mixing bowl to serving dish, are very versatile and perfectly delicious.

They’re a kind of frangipane style of little bun, made traditionally in the oval mould for friands or oblong moulds for financiers.  They also work perfectly well made in a muffin tin, as long as you don’t overfill the holes so that they remain fairly shallow.

strawberry and orange friands2

I was looking at a few slightly tired strawberries in the fridge and a lonely orange in the fruit bowl and thinking about what I could do with them so as not to waste them and friands sprung to mind.  Very odd.

They’re a nice little mouthful or two – much like a modest slice of cake and less filling than a muffin – and they always go down well with visitors.  That might be because many people have never heard of them before and they’re curious to try them.  Once tasted, few people can resist the combination of almonds and fruit.

Of course, having used up the strawberries and the orange I was then left with three unused egg yolks so now I have to think of a way not to waste them!  Oh well, there’s always Lulu – she has cheesy egg most days for her breakfast!

strawberry and orange friands3


This month’s Alphabakes Challenge, organised by Ros, of The more than occasional baker, and Caroline, of Caroline Makes, is the letter “O”.  You can see the details here.

teatime treats

This month’s Tea Time Treats Challenge, run by Karen of Lavender and Lovage, is “small cakes”.  You can see those details here.


100g unsalted butter

125g icing sugar

25g plain flour

85g ground almonds

3 medium egg whites

grated rind of one orange

4-5 strawberries, thickly sliced


Preheat the oven to 200°C / 180° fan.  Butter an 8-hole friand or financier tin, or a muffin tin.

Melt the butter in a small pan and set aside to cool.

Sift the flour and icing sugar into a large bowl.  Stir in the ground almonds.

In another bowl, whisk the egg whites until you have a light, floppy foam.

Make a well in the flour mixture.  Add the egg whites, orange rind and melted butter and mix gently until well combined.

Divide evenly between the holes of the prepared tin or mould.  Drop a pair of strawberry slices on top of each one.

Bake for 15-20 minutes until light golden brown and firm to the touch.

Cool in the tin for 5 minutes then turn out onto a wire rack to cool completely.  Dust with icing sugar before serving.

Makes 8 friands.


  1. I have the tin so next time will try your recipe. They look delicious.

    1. Gaynor, you should try them, any fruit would work!
      And as you don't have a dog (yet) you could always make chocolate mousse with the egg yolks.....any excuse!

  2. I haven't made friands in a while and there's no good reason for that. They look very fine to me. Since I don't have a dog I've often submitted to the temptation to make creme pat with the yolks and produce ridiculously fattening desserts. Maybe that's why I haven't made friands lately.

    1. Phil, the last time I made creme pat was in 1979. It was a total disaster and ruined the dessert I was serving to friends for a dinner party - that's how I remember so well when it was.
      Maybe the time has come to try again, next time I make friands!

  3. The combination of almonds and fruit in these bite-size morsels sounds delicious! Thanks for sharing with Alphabakes.

  4. Ooh these look lovely and such a great flavour combination too - perfect for this time of the year. Bet Lulu was pleased with her eggy breakfast! Thanks for entering AlphaBakes.

  5. ABSOLUTELY stunning - thanks for adding them to Tea Time Treats for June! Karen