Ask a chef: With Sugar Cafe's gluten-free raspberry friands

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try making.


With Sugar Cafe's gluten-free raspberry friands

Photo by Craig Baxter.
Photo by Craig Baxter.
Makes 12


160g ground almonds
375g white sugar
1 tsp vanilla extract
100g butter
¼ cup milk
3 eggs, separated
¼ tsp salt
½ cup rice flour
½ tsp gluten-free baking powder
raspberries, frozen or fresh



Combine the almonds, sugar, vanilla, melted butter and milk in a large bowl. Add the egg yolks and mix together.

In a separate, clean bowl, beat the egg whites with the salt until stiff peaks form. Lay the egg white on top of the almond mixture.

Sift the rice flour and baking powder on to the egg whites and gently fold everything together.

Spoon the mixture into well-greased moulds.

Place a few raspberries on each.

Bake at 160degC for about 25 minutes until the friands have a golden top and spring back when pressed.


Requested by Karren Baddock, of Dunedin.

Recipe supplied by Adin Long of With Sugar Cafe in Lower Stuart St, Dunedin.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to: Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email, including your name, address and a daytime telephone number, and we will request it.


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