Macadamia Friand with Lime & Raspberry
Prep time
Cook time
Total time
A delicate, light & fresh macadamia meal cake, rich with intense raspberry pieces and zesty hits of lime, drizzled with bitter-sweet dark chocolate. A delicious morning or afternoon snack, or mouth watering dessert when warmed through and served with cream, custard or ice cream.
#glutenfree #lowlactose #fullflavour
Recipe type: Dessert
Cuisine: Modern Australian
Serves: 12
  • 5 egg whites, room temperature, lightly beaten
  • 1⅓ cups macadamia meal
  • 2 teaspoons finely grated lime rind
  • 1 tablespoon lime juice
  • 1 cup gluten free icing sugar
  • ⅔ cup gluten free plain flour
  • 100 grams ghee (or unsalted butter), melted & slightly cooled
  • 1 cup fresh or frozen raspberries
  • 6 - 8 squares dairy free dark chocolate, melted (optional)
  • icing sugar to decorate (optional)
  1. Preheat oven to 190 degrees Celcius (non fan-forced).
  2. Lightly grease a 12 hole, ⅓ cup capacity friand or muffin pan - (I used a square version).
  3. Using a food processor, pulse macadamias slowly until they are broken down into a meal.
  4. In a large bowl, whisk egg whites until slightly fluffy.
  5. Add macadamia meal, lime & lime juice.
  6. Sift in icing sugar and gf flour.
  7. Add melted ghee and whisk to combine.
  8. Fold through ¾ cup of raspberries.
  9. Using 2 spoons or similar, fill each hole approximately ¾ full.
  10. Top each with remaining raspberries.
  11. Bake for about 20 minutes, or until skewer inserted in the middle comes out mostly clean.
  12. Allow to cool in pan for at least 5 minutes before turning onto wire rack to cool.
DECORATE (optional)
  1. Melt dark chocolate in heat proof jug or bowl in 30 second increments in microwave or on stovetop over medium heat.
  2. Using a teaspoon, coat the spoon and slowly drizzle a small amount over each friand.
  3. Sift icing sugar over the top.
Recipe by Fresh Home Cook at