Lime & Raspberry Friands

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

Last updated:

Some of our posts contain affiliate links. If you buy through our links, we may receive compensation - at no cost to you.


When my aunt and uncle from up north suddenly arrived on the doorstep, I had just enough time to whip up a batch of friands – a great standby treat. This recipe for Lime & Raspberry Friands from was just the ticket, given I had some spare limes hanging around (can’t say that happens very often) and it didn’t disappoint.

I was rather intrigued that the recipe called for simply dumping all the ingredients in at once – my previous Blueberry & Lemon Friands recipe introduced the various components in careful, synchronized order and I must admit to enjoying the reassuring, measured process of cooking step by step. ‘Dump’ I do not. But hey, when in Rome… So dump ’em I did, and it worked out just fine – a beautiful caramelized exterior with a very soft crumb texture – as you’d expect of a good friand.

I didn’t really adapt, though if you like a good hit of lime, you’ll want to increase the zest and lime juice. I barely tasted it to be honest, so I reckon increase to a tablespoon of zest and two tablespoons of juice. And I have to confess, I came unprepared and didn’t have enough raspberries – in fact, I had to go rummaging about in a bag of frozen mixed berries to salvage a mere handful of them. So, rather than mixing them into the batter, I stuck a few on top. But hey, they were still divinely yummy. Hope you enjoy!



No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 2 minutes
Total Time 42 minutes
Course Snack
Servings 12 Servings


  • 5 egg whites, lightly beaten
  • 1 1/3 cups almond meal (ground almonds)
  • 2 tsp finely grated lime rind
  • 1 tbsp lime juice
  • 1 1/2 cups icing sugar (confectioner’s sugar, sifted)
  • 2/3 cup gluten-free plain flour (or you can use regular flour if you like)
  • 150 g butter, melted and cooled
  • 1 1/2 cups frozen raspberries


  • Preheat oven to 190°C (375°F). Grease a 12-hole friand or medium muffin pan.
  • Combine egg white, almond meal, lime rind, lime juice, icing sugar, flour and butter in a bowl. Gently fold in the raspberries, reserving a few to place on top. Divide mixture evenly between holes of prepared pan. Top with a few extra raspberries, gently inserting them half way into the mixture.
  • Bake for 25-30 minutes (mine took 40) or until golden and firm to touch. Stand in pan for 2 minutes. Turn onto a wire rack to cool. Serve.
Keyword Friands, Raspberry Lime Friands
Tried this recipe?Let us know how if you liked it in the comments below!

Did you find this post useful?

Give it a star rating and let us know!

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Recommended Posts
Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

Leave a Comment

Recipe Rating

The maximum upload file size: 100 MB. You can upload: image. Drop file here

This site uses Akismet to reduce spam. Learn how your comment data is processed.