These small cakes are packed with flavour and perfect for teatime or whenever your kids are feeling peckish. They’re easy to make too. Try this recipe that makes eight friands.
Raspberry and white chocolate friands
Melted butter, to grease
Plain flour, to dust
195g icing sugar, sifted
75g plain flour, sifted
½ cup white baking chocolate buttons
155g ground almonds
3 eggs, lightly whisked
180g unsalted butter, melted and cooled
100g fresh raspberries
4 tbsp flaked almonds
Icing sugar, to dust
1. Preheat oven to 180 deg C. Brush friand or muffin pans with melted butter to grease. Dust with plain flour.
2. Combine the dry ingredients – icing sugar, flour, chocolate buttons and ground almonds – in a bowl. Make a well in the centre. Combine wet ingredients – eggs and butter – and pour them into the well. Stir until combined.
3. Fill the greased pans about three-quarters of the way each. Divide the raspberries among the moulds – gently push some of the fruit into the batter. Sprinkle flaked almonds on top.
4. Bake for 25 to 30 minutes, or until light golden. Set aside in the pans for 5 minutes to cool slightly, before transferring to wire racks to cool completely. Dust with icing sugar to serve.
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Chick pull-apart bao
Marbled Easter eggs
Apricot, date and coconut bliss balls
Edamame pita bread bruschetta
No-bake cacao and almond butter tart
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