Name: Raspberry, Almond and Coconut Friands Serves 12 prep time 10 minutes cooking time
Prep time: 5 min
Cook time: 30 min
Ingredients: 1/3 cup Gluten free Plain Flour; 1 2/3 cup Icing Sugar; 1 1/2 cup Almond Meal; 5 Egg whites; 170 g melted and cooled butter; 1 cup raspberries (i used frozed); 1/2 cup coconut flakes

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Raspberry, Almond & Coconut Friands

Light, delicate little cakes for quiet afternoons and shared tables.

Words have felt elusive lately. Lost somewhere just out of reach.

I paused, waiting for my muse to return — a long pause filled with images, flavours, and recipes quietly lining up, ready and waiting. The baking never stopped. The rhythm of the kitchen stayed steady. It was only the language that lagged behind.

And perhaps that’s where friands fit so perfectly.

These small, unassuming cakes don’t ask for much explanation. They are gentle. Familiar. Softly indulgent. A simple pleasure that speaks for itself.

Friands have long been one of my favourite treats — light and delicate, nutty and sweet. Perfect for afternoon tea, a picnic rug spread beneath a tree, or a quiet moment with a cup of tea and nothing else demanding attention.

This version leans into a classic pairing: raspberry and coconut. Tart berries bursting against the sweetness of the cake, flakes of coconut bringing texture and a subtle richness that holds everything together. Almond meal forms the base, giving these little cakes their signature tenderness, while lightly whipped egg whites create a soft, airy crumb.

Sweetened with icing sugar and finished simply, these friands are not about restraint. They are treats. Gentle indulgence. And sometimes that’s exactly what’s needed.

Why You’ll Love These Friands

Light, soft and delicately nutty
Naturally gluten free with almond meal
Balanced sweetness from icing sugar
Tart raspberries cut through beautifully
Simple melt-and-mix method
Perfect for entertaining, picnics or gifting

They’re the kind of bake that looks elegant but asks very little of you.

Friands don’t demand attention. They wait patiently, offering quiet comfort and simple pleasure. Perhaps that’s why I keep returning to them — especially in moments when words feel harder to find.

These raspberry, almond and coconut friands are soft, sweet, and gently balanced. A reminder that not everything needs explaining. Sometimes, baking is enough. Sometimes, that’s where the language returns.

Recipe: Raspberry, Almond & Coconut Friands

Makes 12 | Prep 10 mins | Bake 25–30 mins

Ingredients

⅓ cup gluten-free plain flour
1⅔ cups icing sugar
1½ cups almond meal
5 egg whites
170 g butter, melted and cooled
1 cup raspberries (fresh or frozen)
½ cup coconut flakes

Method

Preheat oven to 200°C.
Generously grease a friand tin.
Sift flour, almond meal and icing sugar into a large bowl.
In a separate bowl, whisk egg whites until foamy but not stiff.
Gently fold egg whites into the dry ingredients until just combined.
Add cooled melted butter and fold through lightly until incorporated.
Spoon batter into friand moulds, filling about halfway.
Press raspberries into the tops and scatter with coconut flakes.
Bake on the middle rack for 25–30 minutes, until golden.
Cool slightly, then run a knife around edges and gently remove.

Tips & Variations

Use frozen raspberries straight from the freezer — no need to thaw
Swap raspberries for blueberries, cherries or rhubarb
Replace coconut flakes with toasted flaked almonds
Add a touch of lemon zest to the batter for brightness
Dust lightly with extra icing sugar before serving

Serving & Storage

Best served slightly warm or at room temperature
Store in an airtight container for 2–3 days
Freeze well for up to 2 months — thaw gently before serving
Lovely alongside tea, coffee, or packed for picnics and lunchboxes

FAQ

Q. Are friands gluten free?

Yes — these are naturally gluten free thanks to almond meal and GF flour.

Q. Can I make these dairy free?

Yes. Replace butter with a good-quality dairy-free alternative.

Q. Why only egg whites?

Egg whites give friands their signature light, airy texture.

Q. What can I do with leftover egg yolks?

They’re perfect for lemon curd, custards, ice cream or crème anglaise.