Hazelnut, pecan and raspberry friands

A cafe favourite, friands are easy to make and wonderful enjoyed as a sweet morning tea treat, or served warm after a meal as dessert. This little cakes are wonderfully slight and fluffy, and are topped with crunchy pecans and sweet, juicy raspberries for a real flavour hit.

  • 10 mins preparation
  • 15 mins cooking
  • Makes 8 Item
  • Print


Hazelnut, pecan and raspberry friands
  • 1 1/4 cup icing sugar
  • 2/3 cup plain flour, sifted
  • 1 cup hazelnut meal
  • 5 egg whites
  • 185 gram butter, melted
  • 1/2 cup raspberries
  • 8 pecans, to top
  • icing sugar, for dusting


Hazelnut, pecan and raspberry friands
  • 1
    Preheat oven to 200°C (180°C fan-forced). Grease 8 mini-loaf pans.
  • 2
    Sift icing sugar and flour together into a large bowl. Blend in hazelnut meal.
  • 3
    Lightly whisk egg whites with a fork to break up. Add to dry ingredients; mix lightly. Blend in butter, stirring until combined. Divide mixture among prepared pans. Top each with a few raspberries and a pecan.
  • 4
    Bake 12-15 minutes, until golden and firm. Cool in pans 5 minutes. Turning onto a wire rack to cool completely.
  • 5
    Serve warm or at room temperature. Dust with icing sugar, if desired.


You can use fresh or frozen raspberries for this dish. This is a great way to use up egg whites.

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