Blackberry Plum Friand: Ottolenghi’s Simple & Irresistible Almond Cake

There are certain recipes that effortlessly capture your imagination and become instant, beloved staples in your kitchen. For me, the Blackberry Plum Friand from Yotam Ottolenghi’s acclaimed cookbook, Simple, has done precisely that. In just a matter of days, I found myself indulging in nearly two full batches of this exquisite almond cake, savoring each luscious bite straight from the baking dish with nothing more than a spoon. It’s a true testament to its comforting allure, remarkable texture, and the sheer joy it brings.

For those unfamiliar, a friand is a dense, yet delightfully chewy almond cake, celebrated for its rich, nutty flavor and a beautifully moist crumb. This particular Ottolenghi-inspired version elevates the classic by generously studding the cake with plump, juicy fruit. The inspiration for this spontaneous baking adventure struck after a virtual book club discussion centered on Simple, immediately followed by a serendipitous trip to the Bridgeland Farmers’ Market. There, I discovered magnificent, ripe plums and blackberries, each one larger than my thumb, practically begging to be transformed into something extraordinary. It felt like a clear, delicious sign from the culinary heavens that a friand was in my immediate future.

The Allure of the Almond Friand: Unpacking Its Unique Charm

At its core, a friand is a sophisticated celebration of almonds. With origins in France, where it is often considered a close cousin to the financier, and a widespread popularity in Australian and New Zealand cafes, it’s a pastry designed to let the almond’s distinct character truly shine. The ground almonds, a key ingredient, contribute not only a deep, complex flavor but also play a crucial role in crafting the cake’s signature texture—dense, incredibly moist, and wonderfully chewy. It’s this specific chewiness, a characteristic often sought after but rarely perfected in other cake varieties, that truly sets the friand apart from the crowd.

Unlike lighter, airier sponge cakes, a friand offers a more substantial, satisfying bite. Its inherent richness is cleverly balanced by the subtle lightness imparted by gently whipped egg whites and a surprisingly minimal amount of flour. This careful equilibrium ensures the cake remains tender and never ventures into being overly heavy or unpleasantly doughy, which can sometimes be the downfall of many home-baked treats. When these textural elements are harmoniously combined with the bursting juiciness of fresh fruit, the result is an utterly captivating blend of sensations and flavors.

Making Ottolenghi Truly “Simple”: Adaptations for the Home Baker

Yotam Ottolenghi’s recipes are justly renowned for their vibrant, bold flavors and often sophisticated ingredient lists. However, the brilliance of his Simple cookbook lies in its aim to make his distinctive culinary style more accessible to the home cook. Even within this framework, I discovered a few practical opportunities to adapt the recipe to my own pantry and preferences, making the baking process even more straightforward and truly “simple” for an impromptu bake.

Smart Ingredient Hacks for Your Friand:

Fresh Bay Leaves: The original recipe thoughtfully suggested the inclusion of fresh bay leaves, which would undoubtedly impart an intriguing aromatic layer. However, not having them readily available didn’t deter me in the slightest. The friand is absolutely scrumptious without this particular herb, proving that flexibility and resourcefulness are cherished qualities in home baking. Don’t let a single missing ingredient prevent you from creating something wonderfully delicious!
Ground Almonds: While ground almonds (often labeled as almond flour or almond meal) are a common staple for many bakers, I frequently find myself with only sliced or slivered almonds in my pantry. A swift blitz in the food processor transformed these into the fine meal required for the friand, saving me a dedicated trip to the grocery store. This smart hack not only saves time but also ensures a supremely fresh, nutty flavor in your finished cake.

Demystifying Egg Whites: Froth, Not Peaks!

For many home bakers, the requirement to beat egg whites can often be a source of apprehension. The mere mention of achieving “stiff peaks” can sometimes send a shiver down the spine of even an experienced cook, hinting at a potentially fussy and labor-intensive step. However, what makes this specific friand recipe so incredibly user-friendly and appealing is that the egg whites only need to be beaten to a light froth, rather than to rigid, unyielding peaks. This crucial detail significantly reduces both the effort involved and the need for specialized equipment.

I found that simply whisking them by hand until they were light, airy, and bubbly was perfectly sufficient, making it an entirely manageable and quick task. This small but significant detail is a true game-changer, effectively removing a major psychological barrier for many and rendering the recipe accessible to even novice bakers. It truly embodies the spirit of “simple” baking at its finest.

The Perfect Balance: Texture, Flavor, and Comforting Presentation

What I particularly adore about this blackberry plum friand is its delightful versatility in how it can be served. While it boasts a structure robust enough to be beautifully sliced and presented with elegance, there’s an undeniable charm and comforting informality in serving it directly from the baking dish, armed with nothing but a spoon. This casual approach speaks to a relaxed, cozy dessert experience, perfectly suited for a quiet evening at home or a laid-back gathering with close friends.

Despite its spoon-friendly nature, the friand impressively maintains a distinct and satisfying cakey texture. It strikes a delightful balance—it’s never overly doughy or heavy, thanks in part to the remarkably small amount of flour required in the recipe. I opted to halve the original recipe, which typically yields a rather generous 9×13-inch panful, and even this smaller quantity called for a mere three tablespoons of flour. This minimal flour content is key, allowing the rich almond and vibrant fruit flavors to truly shine, preventing the cake from becoming dense in an undesirable, leaden way.

Some might naturally draw parallels between a friand and an eggy clafoutis. While I certainly appreciate the concept of a clafoutis—a custardy, fruit-baked French dessert—I often find myself wanting to like it more than I actually do. The friand, however, offers a more substantial and deeply satisfying “cakey” texture without veering into a heavy, bread-like consistency. It provides the very best of both culinary worlds: the comforting warmth and juicy succulence of a baked fruit dessert, combined with the substantial, chewy satisfaction of a perfectly crafted almond cake.

Endless Possibilities: The Friand’s Incredible Seasonal Versatility

Once you’ve experienced the sheer joy and simplicity of making this blackberry plum friand, you’ll quickly realize it’s the sort of fundamental recipe you’ll enthusiastically return to time and again. Its inherent adaptability and robust structure make it incredibly forgiving and perfectly suited to almost any kind of seasonal fruit you might have on hand or discover at your local market.

Inspiring Fruit Swaps for Your Next Friand:

Stone Fruit: Imagine the luscious sweetness of thinly sliced peaches, nectarines, or apricots. Their delicate texture and natural sugars would be absolutely divine when baked into the almond base.
Cherries: Pitted cherries, whether fresh and bursting with flavor or conveniently frozen, would lend a beautiful tartness and a vibrant splash of color to the rich almond foundation.
Berries Galore: Beyond the blackberries, consider the zesty kick of raspberries, the sweet pops of blueberries, or even tender sliced strawberries for a classic and universally loved pairing.
Rhubarb: For those who relish a delightful tang, thinly sliced rhubarb, perhaps thoughtfully paired with a sweeter berry to balance its acidity, would be a fantastic and unique addition, especially if sourced from your freezer stash during the off-season.
Autumn Fruits: As the cooler weather ushers in a new season, thinly sliced apples or pears, perhaps with a warming sprinkle of cinnamon or nutmeg, would effortlessly transform this into a cozy, autumnal treat. Opt for firm varieties that maintain their shape beautifully during the baking process.

The beauty of the friand also extends to the presentation of the fruit itself. You have the creative freedom to arrange them in an orderly, artful fashion atop the batter, creating a visually stunning pattern that showcases their natural beauty. Alternatively, if you’re feeling more relaxed and spontaneous, simply scatter them about according to your mood. Either way, the fruit will gently sink into the rich almond batter, creating delightful pockets of juicy goodness with every single, memorable spoonful.

Why the Friand Deserves a Cherished Spot in Your Baking Repertoire

This blackberry plum friand is much more than just another recipe; it’s an open invitation to embrace effortless elegance and genuine culinary comfort in your own kitchen. It’s a dessert that feels inherently special and indulgent, yet remarkably requires minimal fuss and specialized techniques, making it perfectly suited for both unexpected weeknight cravings and more planned weekend entertaining. The rich, inviting aroma of toasted almonds mingling with the sweet-tart scent of baking fruit will undoubtedly fill your home, promising a treat that delivers on every front – exquisite flavor, satisfying texture, and pure, unadulterated comfort.

Whether you consider yourself a seasoned baking enthusiast or are just embarking on your exciting culinary journey, the friand offers a wonderfully rewarding experience. It serves as a gentle reminder that sometimes, the most profoundly delicious and exquisite results can indeed spring forth from simple, wholesome ingredients and straightforward, accessible techniques. So, the next time you find yourself with an abundance of beautiful, vibrant seasonal fruit, I wholeheartedly encourage you to consider transforming it into this utterly irresistible almond cake. You might just find yourself, much like me, joyfully enjoying it straight from the dish, spoon in hand, savoring every single, unforgettable bite.