Friands are the light, moist almond cakes popular in Australia, New Zealand and France. Traditionally they’re small cakes, but here I tip the friand batter into a baking dish and cook it whole. You can make the batter well in advance if you want to get ahead – it keeps well in the fridge up to a day – but don’t macerate the fruit for this amount of time as it will become too juicy. Serve with custard, vanilla ice cream or cream. The fruit can be varied, depending on the season. Raspberries and peaches can be used in the early summer months, for example.