Friands- Blueberries and Macadamia nuts.

Yields: 30 Servings Difficulty: Easy Prep Time: 20 Mins Cook Time: 20 Mins Total Time: 40 Mins

Hello Foodies,

This recipe is all about love in a little cake. The friands are the cousin of the French Financier and often flavoured with fruits. The financier tends to be made with nutty butter and almond only, whereas the friands can be flavoured with berries and other nuts. Both of them are just divine and so easy to make.

They are very addictive so be aware. Often served for morning tea, afternoon tea or high tea. Once you made this recipe you will keep it in your heart and mind frever.

Let’s get baking




0/8 Ingredients
Adjust Servings
    This recipe gave me 30 bite size friands in the silicon moulds i used for the recipe. This could be different depending on the tins or silicon shapes you are using.


0/21 Instructions
  • Using a scale, Weigh all your ingredients. Place the butter in a plastic container and melt it in the microwave. If you prefer a saucepan to melt the butter , this is entirely up to you
  • Place a sift over a large bowl and add your icing sugar
  • Add your almond meal into the sift.
  • Add your flour over the almond.
  • Sift it all together at once. Do not waste time doing it separately.
  • Once all sifted together, create a well in the center of your dry ingredients.
  • Add your whole eggs.
  • Add the vanilla paste.
  • Add the melted and cool down butter.
  • Using a rubber spatula or a whisk, combine all your ingredients.
  • Make sure it is all well mixed together.
  • Cover the friand batter and place in the fridge for 15 minutes.
  • Prepare your silicon mould or tins. Spray them a little with spray oil. Preheat your oven at 180C
  • Place the batter into a piping bag. It makes it easy to pour into the cavities.
  • Deposit the friand batter into each mould or tin to 3/4 level.
  • Add 2 blueberries per friand.
  • add few chopped macadamia nuts.
  • Place in the oven for 18 to 20 minutes at 180C.
  • Once bakes let the friands rest in the tin or moulds for 10 minutes.
  • Then place them on a cake rack and sprinkle with a little bit more icing sugar.
  • You can eat them straight away or keep them in an airtight container for up to 5 days. Bon Appetit Frenchy