Plum, Blackberry and Bay Friand Bake

Friands are the light, moist almond cakes popular in Australia, New Zealand, and France. Traditionally they’re small cakes, but here I tip the batter into a baking dish and cook it whole.

Photo by Jonathan Lovekin

SERVES 6 (GENEROUSLY)

Friands are the light, moist almond cakes popular in Australia, New Zealand, and France. Whisked egg whites and very little flour make them wonderfully light, and the almond meal makes them really moist. Traditionally they’re small cakes, but here I tip the batter into a baking dish and cook it whole.

You can make the batter well in advance, if you want to get ahead— it keeps well in the fridge up to 1 day. But don’t macerate the fruit for this amount of time as it will become too juicy.

Serve with custard, vanilla ice cream, or whipped cream. The fruit can be played around with, depending on the season. Raspberries and peaches can be used in the early summer months, for example.

This recipe is: E
*See note below on categorization.