1 Comment

Aspiring Bakers #21: Gluten-Free Bakes (July 2012)

Thank you Han ker for hosting Aspiring Bakers #21: Gluten-Free Bakes (July 2012)

The “Friands” is a small, moist cake made with ground almond and rice flour. They were so easy to make and it is absolutely delicious!

Friands (adapted from “Gluten Free & Easy: Enjoy Your Favorite Foods with These 90+ Recipes” recipe: Marmalade friands)


40g white rice flour

125g ground almonds

125g confectioners’(icing) sugar, sifted

Zest of 1 orange, finely chopped

5 egg whites, whisked until frothy

125g butter, melted and cooled

80g marmalade jam *


  1. Preheat oven 180°c.
  2. Grease eight friand molds or cupcake pans.
  3. In a bowl sift together the rice flour, ground almonds, and confectioners’ sugar. Add the chopped orange zest then stir in the egg whites, followed by the melted butter. Spoon the batter into the prepared mold until they are about three-quarters full.
  4. Bake for about 25 minutes (less for the cupcake pans) until golden and cooked through. Allow the friands to firm up in the molds for a few minutes before turning out to cool on a wire rack, top side up.
  5. Heat the marmalade in the microwave until melted then brush the tops of the warm friends with the melted jam and allow to cool.

*The original recipe uses marmalade jam which I have omitted as I do not have it.

I am submitting this post to Aspiring Bakers #21: Gluten-Free Bakes (July 2012)  hosted by Hankerie‘s Blog.


One comment on “Aspiring Bakers #21: Gluten-Free Bakes (July 2012)

  1. Thanks for participating. Looks so nice. Yummylicious.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: