Margaret Fulton Favourites
Tanya Zouev and Armelle Habib

Originally made in a pastry shop near la Bourse, the financial district of Paris, friands — or financiers, as they are often called — are the same shape as gold bars (the moulds are traditionally rectangular).

In Australia, friand moulds are oval in shape and deeper than most other small cake tins. Both are available for purchase at good kitchen shops and department stores. These little almond cakes are very easy to make. No beating is required — the ingredients are simply mixed, then baked.


Quantity Ingredient
175g butter
1 cup ground almonds
1 orange, grated rind
1 2/3 cup sifted icing sugar
1/3 plain flour, + 1 tablespoon
5 egg whites
200g fresh or frozen raspberries, (optional)
10-12 oval friand moulds
or 24 patty-pan cases


  1. Preheat the oven to 230°C. Grease 10–12 friand moulds with butter.
  2. Put the butter in a small saucepan, cook gently until pale gold, and set aside.
  3. Place the ground almonds in a bowl with the orange rind, icing sugar and flour, and mix until combined. Add the egg whites and the warm butter, pouring the butter in carefully and holding back any browned solids that have sunk to the bottom. Mix well together.
  4. Spoon the mixture into the prepared moulds or patty-pan cases, half-filling each. Top each with 2 or 3 raspberries if using, then place the moulds on a baking tray and bake for 5 minutes. Reduce the oven temperature to 200°C and bake for a further 12–15 minutes if using moulds. Patty pan cases will take only 8–10 minutes. Turn the oven off and leave the cakes in the oven for 5 minutes. Remove from the oven and turn out onto a cooling rack.


  • A combination of ground pistachios and ground hazelnuts may replace ground almonds for a different look and taste.
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