Lemon and cranberry friands

These popular French cakes are light, fluffy and delicious served with a dollop of yoghurt on the side.

  • 20 mins cooking
  • Makes 12 Item
  • Print


Lemon and cranberry friands
  • 6 egg whites
  • 185 gram butter, melted
  • 1 cup (120g) almond meal
  • 1 1/2 cup (240g) icing sugar
  • 1/2 cup (75g) plain flour
  • 3/4 cup (105g) dried cranberries
  • 1 tablespoon finely grated lemon rind
  • 1 tablespoon lemon juice


Lemon and cranberry friands
  • 1
    Preheat oven to 200°C (180°C fan-forced). Grease 12-hole (½-cup/125ml) oval friand pan.
  • 2
    Place egg whites in medium bowl; whisk lightly with fork until combined. Add butter, almond meal, sifted icing sugar and flour, berries, rind and juice; stir until combined.
  • 3
    Divide mixture among pan holes. Bake about 20 minutes. Stand friands 5 minutes before turning, top-side up, onto wire rack to cool. Serve lightly dusted with sifted icing sugar.


Store friands in an airtight container for up to three days.

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