Raspberry & Coconut Friands

prep 10 mins cook 18–20 mins
  • 75 g (3 oz) plain flour
  • 200 g (7 oz) icing sugar
  • 125 g (4 oz) ground almonds
  • 50 g (2 oz) desiccated coconut
  • grated rind of 1 lemon
  • 5 egg whites
  • 175 g (6 oz) unsalted butter, melted
  • 125 g (4 oz) raspberries

Sift the flour and icing sugar into a mixing bowl and stir in the ground almonds, coconut and lemon rind.

Whisk the egg whites in a large clean bowl until frothy then fold into the dry ingredients. Add the melted butter and stir until evenly combined.

Spoon the mixture into 9 lightly oiled friand tins (or a shallow bun tray). Top each friand with a few raspberries and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 18–20 minutes until a skewer inserted into the centre comes out clean. Leave to cool in the tins for 5 minutes then turn out on to a wire rack to cool completely.

Like This? Try These
More on Food