Pretty and sweet, these friands make a great pick-me-up.


These pretty little friands would be the icing on a very fancy afternoon tea.

Created by Yotam Ottolenghi and Helen Goh, for their new cookbook, Sweet, they say: "These look splendid when iced – destined for top ranking on any tiered cake stand – but also work un-iced, in the cookie tin, for grabbing on a whim.

"They’ll lose their slightly chewy edge after the first day or so, but still taste great. Blueberries or raspberries can be used instead of the blackberries. Don’t use strawberries, though – they are too watery."

(Makes 12)

180g unsalted butter, plus an extra 10g, melted, for brushing
60g plain flour, plus extra for dusting
200g icing sugar
120g ground almonds
1 1/2tsp ground star anise (or 3 whole star anise, blitzed in a spice grinder and passed through a fine-mesh sieve)
1/8tsp salt
150g egg whites (from 4 large eggs)
Finely grated zest of 1 small orange (1 tsp)
18 whole blackberries (about 120g), cut in half lengthways

For the icing (optional):
60g blackberries (about 8), plus an extra 24 small blackberries, to garnish
3/4tbsp water
1tsp lemon juice
165g icing sugar

Blackberry and star anise friands by Yotam Ottolenghi and Helen Goh (Peden + Munk/PA)
(Peden + Munk/PA)



1. Preheat the oven to 220°C/Gas Mark 7. Brush the 12 holes of a regular
muffin tin with the melted butter and sprinkle all over with flour. Tap the tray gently to ensure an even coating of the flour, then turn upside down to remove the excess. Place in the fridge to chill while you make the batter.

2. To brown the butter, place in a small saucepan and cook over a medium heat until melted. Continue to cook until the butter is foaming, gently swirling the pan from time to time, to allow the solids to brown more evenly. You will see dark brown sediments begin to form on the sides and bottom of the pan. Continue to allow the butter to bubble away until it turns a rich golden brown and smells of toasted nuts and caramel. Remove the pan from the heat and let it stand for five minutes, to allow the burnt solids to collect at the bottom of the pan. Strain through a fine-mesh (or muslin-lined) sieve, discarding the solids. Allow the browned butter to cool slightly before using.

3. While the butter is cooling, sift the flour, icing sugar, ground almonds, star anise and salt into a bowl. Place the egg whites in a small bowl and use a whisk or fork to froth them up for a few seconds. Pour the egg whites into the sifted dry ingredients and stir until incorporated. Add the orange zest and browned butter and mix until smooth.

4. Remove the muffin tin from the fridge and fill the moulds just over two-thirds of the way up the sides. Place three halved blackberries on top, cut side down, and bake for 10 minutes. Reduce the temperature to 210°C/Gas Mark 6, turn the tray around in the oven for even cooking, and continue to cook for another eight minutes, until the edges of the friands are golden brown and the centres have a slight peak and spring back when gently prodded. Set aside to cool before removing them from their moulds.

5. If you are icing the cakes, place 60g of blackberries in a small bowl with the water and lemon juice. Use a fork to mash them together, then pass the mixture through a fine-mesh sieve to extract as much fruit juice as possible – you should get about 60ml. Sift the icing sugar into a medium bowl, pour in the blackberry juice and combine to make a light purple runny icing. It should just be thick enough to form a thin glaze on the tops of the cakes. Spoon the icing over the cakes, spreading it to the edges so it runs down the sides. Place two small blackberries on each friand, set aside for 20 or 30 minutes to set, then serve.

Sweet by Yotam Ottolenghi and Helen Goh is published by Ebury Press. Photography by Peden + Munk.