These dainty little morsels were baked in honour of my friend Lucy’s visit. We don’t see Lucy that often but when we do meet it’s always lovely to catch up – we were introduced in New York by a mutual friend and we’ve stayed in touch ever since. She also lives in London, but on the most beautiful houseboat in Little Venice. She is the only person I know who lives on a boat and I always find myself really soothed by being close to the water when I visit. Anyway, she and Didier (her boyfriend) ditched the boat and arrived at my house by motorbike, much my kids’ delight.

I found the friand recipe on the BBC website and adapted it to use raspberries and make it gluten-free. These little patisserie cakes are super simple to make but don’t look it.


  • 100g unsalted butter, melted and cooled
  • 100g rapadura sugar (or soft brown sugar), plus extra for dusting
  • 25g doves farm gluten-free flour (or I think you could use rice flour here too)
  • 85g ground almonds
  • 3 medium egg whites
  • 1 unwaxed lemon, grated rind only
  • 85g raspberries
  • Slithered almonds for sprinkling


  1. Preheat the oven to fan 180C/conventional 200C/gas 6. Generously butter six non-stick friand or muffin tins. Melt the butter and set aside to cool.
  2. Flour into a bowl incorporate the sugar. Add the almonds and mix everything between your fingers.
  3. Whisk the egg whites in another bowl until they form a light, floppy foam. Make a well in the centre of the dry ingredients, tip in the egg whites and lemon rind, then lightly stir in the butter to form a soft batter.
  4. Divide the batter among the tins, a large serving spoon is perfect for this job. Place a few raspberries over each cake, sprinkle with slithered almonds and bake for 15-20 minutes until just firm to the touch and golden brown.
  5. Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.

We served these with Greek yogurt and extra berries.