Lisa Bakes: Blueberry and Coconut Friands

Friands are small cakes, based on the French financier – usually made with almond meal and egg whites. Extremely popular in Australia, these cakes typically have additional ingredients such as berries, chocolate and nuts. Quite fittingly, the French word friand means dainty or a gourmet who delights in delicate tastes.

These little beauties are perfect for a little treat in the morning with a cup of tea. The addition of juicy blueberries and crunchy coconut give these friands a lovely texture complemented by the delicious moistness of the almond meal. They are best served fresh from the oven or at room temperature with a generous dusting of icing sugar. This slightly amended version from the Taste.com recipe will allow you to bake these cute cakes in just three simple steps.

Makes 8 – 10 friands

You will need

• 100g of caster sugar
• 80g of self-raising flour
• 45g of desiccated coconut
• 30g of almond meal
• 4 medium egg whites at room temperature
• 125 grams of butter (melted)
• 1 punnet of blueberries

Directions

1. Preheat oven to 200 degrees C (Gas Mark 6). Grease 1/4-cup (60ml) capacity oval friand pans. Combine sugar, flour, coconut and almond meal in a large bowl. Add slightly whisked egg whites then gradually add the melted butter and stir with a wooden spoon until well combined. The mixture will be quite runny at this stage.

2. Spoon mixture evenly into prepared pans. Place 4-5 blueberries on top and gently press into the cake batter. Bake in oven for 15 minutes or until a skewer inserted into the centres comes out clean. Remove from oven and allow to cool in pan for 10 minutes before turning them out on a wire rack to cool completely.

3. Sprinkle with icing sugar. Best served fresh from the oven or at room temperature.

Enjoy!

Lisa

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