Strawberry and Pistachio Friands

12 Cakes
20 min

Make friends with friands! Sweet and petite, French friands are the ultimate bite-size treat. I love the light, squidgy texture of these miniature almond sponge cakes, and their delicate rosewater flavour feels like you’re literally devouring summertime.

Strawberry season might be over in the United Kingdom, but you can still pick up a punnet in most grocery stores. They may not be the best quality for fresh snacking, but baking them will bring a little sweet summer sunshine on a rainy autumn day.

Plus these bake in a jiffy – so ideal if you’re in need of a quick sweet treat with a cup of tea!

Strawberry and Pistachio Friands
Recipe details
  • 12  Cakes
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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  • 2 egg whites
  • 60 grams unsalted butter
  • 1/4 cup ground almonds
  • 1/2 cup icing sugar
  • 1/6 cup plain flour
  • 2 teaspoons rosewater
  • 2 strawberries
  • 1 tablespoon pistachio nuts

Pre-heat the oven at 180° (I set mine on the top n’ bottom oven + fan force setting) and lightly grease a 12-hole mini muffin/friand baking tray with butter.
Separate the egg whites (you can keep the yolks in the fridge for up to 2 days) and whisk until light and airy.
Sift the icing sugar, flour and fold into the whisked egg whites, along with the ground almond.
Melt the butter and stir through the mixture, along with the rosewater.
Evenly divide the mixture into the baking tray. Dice the strawberries into small chunks and crush the pistachio nuts, then gently press them into the top of the mixture.
Bake for 15-20 minutes, until lightly golden. Allow to cool completely before removing from the tray.
  • Swap out the strawberries and pistachios for a combo of blueberries and lemon zest, or raspberries and flaked almonds!
  • Frozen berries will work just as fine as fresh - but defrost them first, and blot away any excess moisture on kitchen towel.
Claire | Eat Beautiful on a Budget
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