This friand recipe is a variation on the one I was taught while working at a little cafe in Hamilton last summer before leaving for Canada.

I have some fond, and not so fond, memories of that kitchen.

If I recall rightly, I believe I was guilty of exploding a tin of tomatoes in the middle of the kitchen, in full sight of customers. They went on the ceiling. I believe I broke an embarrassing number of yolks into the egg whites while separating for meringues. I believe I was fired for making sandwiches too slowly.

Clearly I was never destined to work in the commercial kitchen. Which suits me fine – give me my beloved, homely, everything-exactly-where-I-like-it kitchen and some hugely appreciative friends and family to enjoy my creations over paying customers any day.

The beauty of friands is in their density, their crisp outer and their moistness within, meaning, unlike muffins, they can be enjoyed even a day or two after baking. Made with almond meal, they carry such flavor and substance. This is one of the simplest recipe, able to be varied according to what you have on hand, what fruit is in season (thank God for frozen berries) and what wonderful flavour combinations you can come up with. Add lemon zest and blueberries, pear slices and cinnamon or stewed cherries and sliced almonds.

I kept these ones simple, focusing more on trying out these floral cake tins and experimenting with photographing in pitch black, using the mounted flash. Of course, afterwards, we were thrilled to sit down with a cup of tea and a delectable, vanilla and raspberry treat, topped with lemon glaze and natural yogurt.

Vanilla Raspberry Friands
Makes 6

Because I was using floral tins I baked my friands upside down, meaning the berries are closer to the bottom. If making normal (upright) muffin shaped friands, or tiny loaves, the fruit/nuts can be just arranged on top of the batter in tins before placing in oven.

1½ cups icing sugar, sifted
1 cup almond meal
½ cup plain flour
5 egg whites
180g (3/4 cup) butter, melted
1 tsp vanilla bean paste
1/2 cup frozen raspberries

Preheat the oven to 400˚F (200˚C). Lightly grease a 6 hole texas muffin pan.

Place the dry ingredients into a large bowl and mix.

Beat the egg whites until soft peaks form. Gently fold into the dry ingredients. Pour in melted butter and mix until smooth. Batter should be fairly fluid and without lumps.

Spoon the batter evenly into tins until half full. Arrange a layer of frozen berries and top up with batter. Bake for 20-25 minutes until the tops have started to crack and the edges are golden brown, or a skewer inserted into the centre comes out clean.

Remove from oven and allow to cool for 5 minutes before turning out onto a wire cake rack to cool completely. When cooled, dust with icing sugar or a simple lemon glaze.