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Cherry and Hazelnut Friands

Wow! These friands are so substantial in texture and flavour.


  • 1/2 cup (60g) plain flour

  • 11/2 cups (185g) icing sugar, sifted

  • 1 teaspoon ground cinnamon

  • 1 cup (110g) hazelnut or almond meal

  • 180g unsalted butter, melted

  • 6 egg whites, lightly beaten

  • 400g bottled morello cherries, drained, or any other fruit like raspberries and green apples


  • 1.

    Preheat the oven to 170°C (160°C fan forced).

  • 2.

    Line a standard 12–hole muffin pan with paper cases or grease a 12-hole friand tin with melted butter.

  • 3.

    Combine all the ingredients in a large bowl, except the cherries, and stir with a whisk until there are no lumps.

  • 4.

    Distribute the batter into the paper cases or friand tin.

  • 5.

    Then poke 4–5 cherries (or whatever fruit you’ve chosen) into each friand so they are covered by batter.

  • 6.

    Bake on the middle shelf for about 15 minutes, or until a skewer inserted in the centre of a friand comes out clean.

  • 7.

    If using a friand mould, leave to cool for 5–10 minutes before turning out onto a cooling rack.


If you’d like to add a bit of texture, you may sprinkle some chopped hazelnuts over the top before baking.

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