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Recipe Category: Muffins » Desserts » Cakes

Pistachio and Blueberry Friands with Sour Cream Frosting

Little pistachio cakes frosted with sour cream and dotted with blueberries.

Makes: 12
Preparation Time: 20 minutes
Cooking time: 25 minutes
  • 150g self-raising flour
  • 120g ground pistachios
  • 220g caster sugar
  • 350g sour cream
  • 2 eggs
  • 125g soft icing sugar
  • extra ground pistachios, for garnish
  • 200g fresh blueberries

Combine flour, pistachios and caster sugar together. Make a well in the centre and mix in 300g sour cream and eggs. Spoon into 24 buttered friand pans, dot with half the blueberries and bake at 180°C for 20-25 minutes until golden. Turn out and cool on a wire rack. Whisk remaining 50g sour cream together with icing sugar until thickened to make a frosting. Ice cooled friands with frosting, sprinkle with extra pistachios and garnish with remaining blueberries.


Substitute ground pistachios with ground almonds, hazelnuts, pecans, desiccated coconut or a mixture.

Blueberries can be replaced with raspberries, blackberries or strawberries.

Mixture also makes 1 x 20cm cake – bake at 180°C for 40-45 minutes.

Once iced, friands can be kept at room temperature for up to 48 hours.

Recipe Type: Baking

Author: Naomi Crisante
Stylist: Naomi Crisante
Photographer: Louis Petruccelli
Date Created: 03/06/2017

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