Friands with gooseberry and hazelnut Recipe

(2 ratings)

These friands with gooseberry and hazelnut make the most of the fruit's short season

Gooseberry and Hazelnut Friand
(Image credit: Future)
Preparation Time30 mins
Cooking Time15 mins
Total Time45 mins
Nutrition Per PortionRDA
Calories339 Kcal17%
Saturated Fat9 g45%
Fat22 g31%
Carbohydrates28 g11%

Friands are also known as financiers and originate from France. They are beautiful and delicious bite-lets that work great as part of an afternoon tea or for serving with coffee. We've paired our friands with gooseberry and hazelnut but they work well with lots of different fruits such as blueberry, plum and raspberries.

Make sure you whisk up the egg whites really well as this is the only aeration that takes place. There's no self-raising flour or raising agent anywhere else. 

You can purchase a friand mould online but if you can't find one or there's no time, you can also use a muffin tin. Just make sure you grease your moulds well so that the tasty friands don't stick during cooking.


  1. Heat the oven to 180C, Gas 4. Cook the gooseberries in 2tsp lemon juice over a medium heat for 3-5mins until they just begin to burst open. Set aside to cool. 
  2. Combine the ground almonds and flour in a large bowl and then sift in the icing sugar. Mix well and leave to one side.
  3. Whisk the egg whites until stiff and then place into the flour mix with the melted butter and lemon zest. Fold carefully until combined. 
  4. Spoon the batter into the friand moulds so they are around three-quarters full, then place a spoonful of the gooseberry mix on top and a sprinkling of chopped hazelnuts. Bake for 12-14 mins until they have slightly risen and they are lightly golden.


  • 115g gooseberries
  • zest and juice of 1 lemon
  • 100g ground almonds
  • 50g plain flour
  • 175g icing sugar
  • 3 medium egg whites
  • 120g butter, melted and cooled
  • 2tbsp chopped hazelnuts
  • you will need:
  • friand mould or muffin tin, greased

Try plums instead

If you can’t find gooseberries, use sliced Victoria plums instead

Samuel Goldsmith

After leaving university with a BSc in Food from the University of Birmingham, Samuel embarked on a career in teaching; he taught cookery to teenagers at secondary school level. At the weekends, he worked as a sous chef and assisted on food photography shoots during the holidays. 

After 8 years as a teacher, he decided to concentrate fully on food writing. Nearly 15 years after he began his professional food career, his work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. Samuel was also a nutritional consultant for BBC’s Eat Well for Less. Throughout his career he has specialised in recipe writing and he still loves to teach people how to cook (although he’s not quite as patient as he used to be!).

After travelling Europe searching for the best coffee shops, he landed the perfect role working across woman&home, Woman’s Weekly, Country Homes & Interiors, Livingetc, Homes & Gardens and GoodtoKnow. Along with the Test Kitchen team, he produces recipes and looks after the content for these magazines and websites and others in the Future portfolio. 

Away from Future, Samuel is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. He can usually be found binge-watching TV shows, wandering a museum or escaping the city for greener and sunnier climates. He also dreams of buying a run-down Italian villa and turning it into a cookery school in the sun.