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Photo of Almond and lemon friands by WW

Almond and lemon friands

Total Time
35 min
15 min
20 min
Whip up a batch of these petite French cakes to keep in the freezer so you've always got some sweetness within reach


Plain flour

cup(s), (100g)

Icing sugar

1 cup(s), (160g)

Icing sugar

2 tsp

Almond meal

1 cup(s), (120g)

Egg white

6 medium

Reduced fat oil spread

100 g, melted and cooled

Oil spray

4 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray a 12-hole (⅓-cup/80ml capacity) muffin or friand tin with oil or line with paper cases.
  2. Sift flour and icing sugar into a large bowl. Stir in almond meal. Whisk egg whites in a medium bowl until just combined. Stir in cooled spread. Stir egg white mixture into almond mixture until just combined (do not over-mix).
  3. Spoon mixture into prepared holes. Bake for 18-20 minutes or until cooked when tested with a skewer. Stand friands in tin for 5 minutes before turning out onto a wire rack to cool. Serve dusted with icing sugar.


Add: 2 tsp grated lemon rind with spread in Step 2. Tip:These friands can be stored in an airtight container for up to 4 days.