Blackberry Friands

The Summer-girl-at-heart side of me might be in full denial right now, but the truth is, Autumn is right around the corner.

You can feel it in the way the night comes back a little bit earlier with every day that passes, in the first squashes of the season popping up on the market stalls, and, more importantly, in the blackberry bushes bending under the weight of berries.

Blackberry Friands | Cake + Whisky

Now, I’ve already confessed my (sort of wild) love of foraging, and as a result, blackberries have been gathering in my fridge over the past few weeks…

… only one thing to do. And that is, of course, cake! #whatelse

Blackberry Friands | Cake + Whisky

Just as I was pondering what to do with all those berries, I remembered the delightful, light as a cloud little bundles of joy Chef Luc Morbihan baked for us as a part of our Lobster Masterclass in Saint Malo.

Blackberry friands it was, then!

Blackberry Friands | Cake + Whisky

The rich, nutty flavour of almonds and hazelnut butter balances the tanginess of the berries perfectly and makes it the perfect treat any time of the day!

Make a batch this weekend, I’m sure you’ll find them berry good!

Blackberry Friands | Cake + Whisky

Blackberry Friands (serves 6) – adapted from Michelin-starred chef Luc Morbihan’s recipe


  • 50g of almond powder
  • 110g of caster sugar
  • 45g of plain white flour
  • 110g of egg white (about 3 medium eggs)
  • 75g of butter
  • a handful of blackberries

1. In a big bowl, combine the almond powder, caster sugar and flour.

2. Add the egg white.

3. Cook the butter in a really hot pan until it turns brown and smells nutty, then add it to the batter. Mix gently, then set aside for at least an hour in the fridge.

4. Pre-heat the oven to 160°C. Butter the moulds, pour the batter into them, then pop some fruit on top of each of them.

5. Bake for 15-20 minutes (until the edges turn golden). Serve warm or cold, with a coulis or some ice cream.


Blackberry Friands | Cake + Whisky

Blackberry Friands

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