Words have failed me recently. Lost.
I had paused waiting for my muse to come back. It has been a long pause.
Recipes and images have been flowing just the accompaniment of language has been missing.
Friands are one of my all time favourite treats. Light, sweet and delicate.
Perfect for an afternoon tea or picnic.
Made on a base of almond meal and gluten free plain flour the result is light, nutty and balanced cake. Leavened by lightly whipped egg whites.
The combination of raspberry and coconut is a classic and for good reason the tart little berries balance out the sweetness of the cake. The coconut, which I have used flaked for an added texture element creates a marriage, the middle ground between all the flavour elements. Nutty, sweet and tart.
Sweetened with icing sugar these beauties are treats. Pure indulgence.
Essentially a melt and mix recipe, these friands are a favourite of mine to whip up for special occasions.
Raspberry, Almond and Coconut Friands
Serves 12 prep time 10 minutes cooking time 25 minutes
1/3 cup Gluten free Plain Flour
1 2/3 cup Icing Sugar
1 1/2 cup Almond Meal
5 Egg whites
170g melted and cooled butter
1 cup raspberries (i used frozed)
1/2 cup coconut flakes
Oven preheated to 200C
Grease well a friand pan
Sift flour, almond meal and Icing sugar into a bowl
In a separate bowl whisk the egg whites until foamy but not firm.
Fold the egg whites into the dry ingredients until just combined.
Add the cooled melted butter to the batter and lightly but thoroughly mix until just combined.
Spoon the batter into the friand tin to 1/2 full.
Press some raspberries into the tops of the friand mix and top with some coconut flakes.
Place into the oven on the middle rack and bake for 25 – 30 minutes
Allow to cool slightly, then run a knife around the edge of the friands before removing.
For those 5 egg yolks left how about these recipes
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