Tag Archives: Friand

Feeding the Funky Bunch: Raspberry & White Chocolate Friands

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A friend of mine made these for our book club one night and they were absolutely delicious. She kindly provided us all with print outs of the recipe from Taste.com. Just last week I converted it for thermomix and whipped them up in no time. These little friands are scrumptious. They are very resilient and will still turn out fabulously if you don’t have a friand pan (like me!) and they develop this lovely chewy outer crust with a light centre. So good.

Ingredients (TMX version)

  • 125g frozen raspberries
  • 185g melted butter
  • 6 egg whites
  • 100g almonds
  • 75g plain flour
  • 200g raw sugar
  • 100g white chocolate
Thermomix Method
  1. Pre-heat oven to 180C
  2. Place almonds and sugar in TMX bowl
  3. Grind 10 sec, Sp 10
  4. Remove from bowl and set aside
  5. Place white chocolate in TMX bowl
  6. Chop chocolate using the turbo button. Pulse for a few seconds at a time until you’re happy with how it’s chopped. I like mine to be fairly chunky still
  7. Set aside in a separate bowl
  8. Place cubed butter in TMX bowl
  9. Melt 40sec, 80C, Sp2
  10. Add almonds, sugar, flour, and 75g raspberries to TMX, then pour egg whites in on top
  11. Mix 20sec, Sp 4
  12. Mix thru chocolate 10sec, Rev Sp 3
  13. Spoon mixture into friand tin or 2tbls/40ml patty pans
  14. Divide remaining raspberries among the tops of the cakes, gently pushing them into the mix a little
  15. Bake at 180C for 25min
  16. Stand for 5 min before turning onto wire rack to cool

Ingredients (non-TMX version)

  • 125g frozen raspberries
  • 185g melted butter
  • 6 egg whites
  • 100g almond meal
  • 75g plain flour
  • 200g icing sugar
  • 100g white chocolate, chopped
Thermomix Method
  1. Pre-heat oven to 180C
  2. Crush 75g raspberries and place in large bowl
  3. Add melted butter, egg whites, almond meal, flour, icing sugar and chopped chocolate, and mix until combined
  4. Spoon mixture into friand tin or 2tbls/40ml patty pans
  5. Divide remaining raspberries among the tops of the cakes, gently pushing them into the mix a little
  6. Bake at 180C for 25min
  7. Stand for 5 min before turning onto wire rack to cool
When you’re done you’ll have 6 egg yolks looking for a home. I add 2-3 eggs and make Spinach & Sun-Dried Tomato Frittatas or Zucchini Quiches. That sorts out lunchbox food for the week and after school treats for the kids! (If your school is nut-free you can’t pop these friands in lunch boxes)