Cardamom Plum Friand
Cardamom Plum Friand RECIPE
When we were in New Zealand earlier this year, the very first stop we made after landing in Auckland was at a bakery. Straight off a 12 hour flight, we were dazed, confused, unsure of the day or time, in desperate need of a shower and even more desperately in need of caffeine and sustenance. The bakery’s window was filled with plates and trays piled high with the most decadent and delightful looking treats. It was honestly the most beautiful site to behold. Maybe because of the jetlag, maybe because we hadn’t yet seen Little Akaloa or Milford Sound, but I’m telling you, in that moment, it was a tear-inducing thing of beauty.
Now you might be thinking, why am I telling you all this and what does this possibly have to do with friands? Well, I promise there is a point to my story (Get to the point already, Alyssa! Ha!). You see, nestled in amongst the cakes and cookies and pies in the bakery window there they were, a plate of friands. Raspberry and white chocolate friands, to be exact. They looked incredible (then again, what didn’t?!) and I’m a sucker for anything raspberry. And as it turns out, friands just so happen to be a baked good that is commonly found in New Zealand (as well as Australia and France).
It also turns out that there just so happened to be a friand recipe in one of my favorite cookbooks. Which I discovered when I was looking for recipes to use up egg whites (I had six and pavlova just wasn’t speaking to me at the time). And turns out, friands are a pretty darn good way to use up egg whites. And fruit, too. In fact, it turns out friands are a pretty darn good little treat.
Thanks to the egg whites (that are only lightly beaten) and almond meal, they’re light and airy. However, don’t be fooled. There’s still loads of butter (I like to use grass-fed, but whatever you have is fine) and plenty of sugar (my go-to is coconut sugar, but brown or granulated also work just fine), but that really isn’t a bad thing because it’s what lends a warm, golden, nutty flavor to the overall finished cake, which is very similar to a French financier. And one come together easily, in a few simple steps with staple ingredients you probably already have on hand.
Outside of being a great way to use up egg whites, friands are also a lovely way to use up whatever seasonal fruit you have on hand. If you’ve got something soft, mushy or going bad, take it as your sign to make a friand.
In the case of today’s recipe, I was inspired by the many plum dishes we had in new Zealand, as well as on our recent trip to Europe, and the flavors of fall, to use up some very ripe plums, paired with almond extract and cardamom for a little warmth and spice.
While friands are normally baked in individual oval tins, I took a cue from this recipe and made mine all in one dish. Less mess, more time for dessert is what I always say.
When baking your friands feel free to use a cast iron skillet, a pie plate, a cake pan or even a baking dish, or, of course, go the traditional route and bake individual mini friands (you can also bake them in muffin tins).
The plum friands are truly delightful as is, but they also pair beautifully with vanilla bean yogurt or ice-cream or a whipped marscapone. Whether you’re looking for an easy dessert recipe, something yummy to serve for breakfast, an afternoon teatime treat or simply a unique and easy way to use up fruit and egg whites, this cardamom plum friand truly is a perfectly delicious dessert.
What Is a Friand?
Friands are a delightfully light, nutty cake that’s perfect for any occasion. They’re a New Zealand, Australian and French favorite that are very similar to French financiers, and this plum-infused version brings a burst of fruity sweetness that pairs wonderfully with the friand’s almond base. Typically these small almond-based cakes are baked in oval or round molds or muffin tins, but they can also be baked as one big cake in a baking dish or cast iron skillet. The combination of almond meal, egg whites, and butter creates a moist, tender texture that’s simply irresistible. Traditionally, they’re made with berries, but using plums adds a unique twist and balances the friand’s sweetness with a hint of tartness. They’re also delicious with pears, figs, apricots or other stone fruit.
Why You’ll Love This Plum Friand Recipe
GLUTEN-FREE OPTION: Friands are mostly almond meal based and the flour can easily be subbed with a glute-free flour or additional almond meal making them easy to adapt for gluten-free diets.
GREAT WAY TO USE UP FRUIT + EGG WHITES: If you’ve got extra egg whites on hand and fruit that’s turning, this recipe is the perfect easy way to use them up.
ELEGANT & VERSATILE: Perfect for breakfast, afternoon tea, or dessert.
EASY & SIMPLE: This recipe comes together in just a few steps—no complicated techniques required.
Ingredients for Friands
PLUMS- any kind will do
BROWN SUGAR or COCONUT SUGAR- I prefer coconut sugar but either option works well
VANILLA BEANS- you can also use vanilla bean paste or vanilla extract
ALMOND EXTRACT- to really amp up and emphasize the overall almond flavor profile; however, if you absolutely can’t find it, you can omit it
CARDAMOM- I like to use the pods to infuse the plums as I think they create a stronger, more impactful flavor, but ground cardamom also works great in a pinch and it saves you the step of removing the pods from the fruit before adding it to the cake batter
ALL-PURPOSE FLOUR- use a gluten-free flour alternative if you want to keep this recipe gluten-free
ALMOND MEAL or ALMOND FLOUR- Traditional friands use almond meal, but almond flour works well, too. The biggest difference is that almond meal is typically made from raw (unpeeled) almonds while almond flour is made from blanched (peeled) almonds so the flour is a bit lighter and finer in texture.
EGG WHITES
Step-by-Step InstructionS FOR MAKING FRIANDS
1. PREP THE PLUMS
Slice the plums then toss them with the sugar, vanilla bean and spices. Set aside to let the fruit macerate and get nice and juicy and infused with flavor.
2. PREHEAT THE OVEN
Preheat your oven to 400°F. Grease the baking dish of your choice and set aside.
3. COMBINE THE DRY INGREDIENTS
In a large mixing bowl, whisk together the remaining cinnamon, the flour, powdered sugar, almond meal/flour and salt.
4. WHIP THE EGG WHITES
In a separate bowl, lightly whisk the egg whites until frothy but not stiff. This helps give the friands their light, airy texture.
5. ADD WET INGREDIENTS
Once the egg whites are frothy, gently fold them into the dry ingredients, along with the melted butter, and mix just until combined. Be careful not to overmix; a gentle hand keeps the batter light.
6. ADD PLUMS AND BATTER TO THE PAN
Pour the batter into your prepared pan, then top with the fruit. If you’re using individual pans, fill each cavity about 3/4 full, then top with 2–3 slices of plum on each friand.
7. BAKE THE FRIAND
Bake for 50-60 minutes (or 20–25 minutes if you’re baking in smaller tins), or until the fruit is bubbling and the cake is golden brown on top and a toothpick inserted into the center comes out clean.
8. SERVE AND ENJOY!
Allow to cool slightly then dust with powdered sugar before serving. These plum friands are best enjoyed slightly warm or at room temperature, along with a dollop of vanilla bean ice-cream, gelato, vanilla yogurt, whipped cream or whipped marscapone
Pro Tips for Perfect Friands
USE FRESH FRUIT: Fresh plums give a lovely burst of flavor, but you can substitute with other fresh fruit that you have on hand.
DON’T OVERMIX THE BATTER: When combining ingredients, the key is not to overmix to ensure the friands stay light and fluffy.
STORAGE TIPS: Store friands in an airtight container, or tightly wrapped up, at room temperature for up to 3 days. They also freeze well—just thaw at room temperature before serving.
FAQs
1. CAN I MAKE THIS FRIAND RECIPE GLUTEN-FREE?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, or sub with additional almond meal for a flourless version.
2. WHAT OTHER FRUITS CAN I USE?
Friands are versatile and the fruit options are endless! Try blueberries, raspberries, sliced peaches, figs, pears, apricots or really whatever you have on hand and what’s in season. Any fruit that complements the almond flavor will work well.
3. CAN I USE FROZEN FRUIT INSTEAD OF FRESH FRUIT?
In the case of this friands recipe, fresh is definitely best. However, if frozen fruit is your only option, let it fully defrost then drain off any excess water before proceeding to use the fruit.
4. CAN I USE OTHER NUTS INSTEAD OF ALMONDS?
While almond meal is traditional, ground hazelnuts or pistachios are also delicious and create a unique twist on the friand.
5. WHAT’S THE BEST KIND OF PAN TO USE?
Short answer is that there really is no wrong pan to use. Any kind of baking pan will work. Longer answer, to make one giant friand cake, you can use a cast iron skillet, a pie plate, a cake pan or even a baking dish. However, if you want to go the more traditional route, you can use a friand pan or, if you don’t have a friand pan, a standard muffin tin works just as well.
6. CAN THIS BE MADE AHEAD OF TIME?
Yes, this is a perfect make ahead dessert. It can easily be served at room temperature and even tastes better after it sits for a few hours. As I mentioned above, it also freezes well and just needs to be defrosted at room temperature before serving.
HOW TO MAKE THIS RECIPE LIKE TRADITIONAL FRIANDS
This friands recipe is super adaptable and can be baked more like a cake, in one pan, or more like traditional friands in individual pans. Here’s what to know if you want to make it like traditional friands-
FOLLOW THE DIRECTIONS FOR PREPPING THE PLUMS + BATTER
SWAP ONE LARGE PAN FOR SMALLER INDIVIDUAL PANS
Instead of pouring the batter and fruit into one large pan, pour into individual friand tins or muffin tins, filling each cavity about 3/4 full. Then add 2–4 slices of plums and a little of the fruit juice on top of each friand.
BAKE FOR LESS TIME
Individual friands will take about 20–25 minutes to bake.
THIS WILL YIELD APPROXIMATELY 8-10 FRIANDS
Depending on the size of the pan used.
BECAUSE FOOD TASTES BETTER WHEN IT’S SHARED WITH OTHERS…
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