Coconut and Mango Friands |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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The Friand is a small, moist cake made with almond meal and flour. It is of French origin and may be related to the Parisian financier cake. Through the years the Friand has become a popular treat in the Australian cafe scene. While delicate and delicious alone, the Friand can also be flavored with your choice of fruits. for example: blueberries, raspberries, lemon or orange. This particular recipe gives has a tropical touch with fresh mango and desiccated coconut. Ingredients:
1/2 cup sugar |
1/2 cup flour |
1/2 cup coconut, desiccated |
1/4 cup almonds, ground |
4 egg whites |
2/3 cup butter, melted |
1 cheek mango, roughly chopped |
1/4 cup cranberries, dried |
icing sugar, for dusting |
Directions:
1. Pre-heat the oven to 350°F
2. Combine castor sugar, flour, almond meal and coconut in a large mixing bowl.
3. Add the egg whites and stir well with a wooden spoon.
4. Add the melted butter and stir well to combine all the ingredients.
5. Spoon the mixture into silicone or greased mini loaf pans so that it reaches 3/4 of the way up the side.
6. Press several pieces of mango into the cake mixture in each tin. Do the same with the dried cranberries.
7. Bake in the oven for 20-25 minutes or until the tops are golden. Test the cake by skewering a toothpick into the center. If it comes out clean the cake is ready.
8. Remove cakes from the oven and cool in pans for about 4 minutes.
9. Gently turn the cakes out of the tins and cool on a wire rack.
10. Sprinkle with icing sugar just before serving.
11. To store, keep friands in a air-tight container for up to a week.
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