Raspberry Friands with and without a Thermomix

June 14, 2014

Raspberry Friands - www.yeahnayeah.com

I was actually looking through mums old collection of Australian Women’s Weekly Recipes Cards for an old fashioned pumpkin soup recipe and found a Raspberry Friand recipe that I got when I had a Chef’s Toolbox party at my place.  I realised I actually had all the ingredients so decided on a last minute bake 🙂

Before we start the baking lets take a trip down memory lane.  I always loved my mums cooking and remember her trying so many of the recipes out of this box.  I think that’s where my love of cooking began and really treasure this little old box even though it looks so sad and tired!

I even found a few old pics in the back of the box of a day out at The Three Sisters with the family and one of my uncles and his wife.  Ohhhh the memories.

Mum's old Australian Womens Weekly Recipe Card collection - www.yeahnayeah.com

Old photo's at The Three sisters in the Blue Mountains Australia - www.yeahnayeah.com






Anyhoos lets move on to the Raspberry Friands shall we?

I will put the recipes in for both Thermomix people and Non-Thermomix people!  First things first grab all your ingredients and if you don’t have any almond meal then you will need to grab your almonds and make a meal out of them with your thermomix 🙂

Raspberry Friands with and without a Thermomix

Raspberry Friands with and without a Thermomix


  • 140g ground almond meal
  • (If you need to make it place 140 g almonds in the TM, Sp 9 for about 15 seconds or until you get your desired consistency, set aside)
  • 200g pure icing sugar or (200g raw sugar in TM Bowl speed 9, 1min until fine powder, set aside)
  • 110g plain flour
  • 200g butter melted and cooled (see instructions below for Thermomix recipe)
  • 6 egg whites, lightly beaten (if using Thermomix don't worry about lightly beating them)
  • 1 cup / 100g fresh or frozen raspberries (I used frozen)


    Preheat oven to 180C or 160C for fan forced oven while you are preparing the friands
    Thermomix Instructions
  1. After making almond meal and icing sugar add flour to TM Bowl and mix them all together, Sp 7, 10 seconds, set aside
  2. 200g butter in TM Bowl, 80C speed 2, 1 min or until melted
  3. Add dry ingredients back into TM Bowl with butter
  4. Combine 1 min on Interval speed, use a spatula to incorporate any flour mix on the side of the bowl into the batter
  5. Spoon batter into greased muffin moulds or a friand mould if you are posh enough actually have one unlike us ordinary folk who just use a muffin mould
  6. Poke the raspberries into the batter before placing in the oven (I put about 4 in each and then sprinkled the left of pieces over the top of each)
  7. Bake for 20 mins or until golden brown!
  8. Enjoy 🙂 They are really nice
  9. Non-Thermomix Instructions
  10. In a medium bowl, combine all the ingredients except the raspberries and mix well until all the ingredients are combined. Spoon the mixture evening into the moulds and poke in your raspberries into each mould
  11. Bake for 20 mins or until golden brown
  12. After baking remove from the oven and wait for them to cool in the pan before removing them and cooling further on a wire rack (that's if they don't get eaten as you are taking them out of the moulds)
  13. Sprinkle some icing sugar over them to serve.
  14. To make them gluten free swap out the plain flour for a gluten free flour

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