Fruity friands These moist, light-as-air little cakes are a breeze to make. And you can use any fresh fruit – raspberries, strawberries, redcurrants, or red or green gooseberries. What matters is the burst of mouthwatering fruitiness when you bite into them. They’re traditionally baked in special oval tins, but a deep muffin tray would do, too. River Cottage Baking recipes: Individual cakes - Telegraph
