Coconut Friand Recipe
They will still bake up beautifully. Place egg whites in a small bowl and lightly froth with a fork.
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Tender airy cakes made with almond meal and egg whites.
Coconut friand recipe. These tasty small cakes are adorned with raspberries and a toss of coconut. But if you dont have one feel free to use a medium muffin tin. My friand tin only has six holes and I always use 3 muffin cups to make up the lot.
Method same as here. In a bowl put the butter egg whites almonds icing sugar coconut and vanilla essence and gently mix until just combined. Sift the remaining flour and sugar into a large bowl stir in the almond meal and coconut.
A true coffee or tea cakelet. Sift the flour and icing sugar into a large bowl then add in dessicated coconut and mix well. Add the egg whites and stir well with a wooden spoon.
Combine castor sugar flour almond meal and coconut in a large mixing bowl. Add to dry ingredients with melted butter and vanilla extract stirring until just combined. Place the egg whites in a small bowl and lightly beat with a fork add to the dry ingredients along with the remainder of the butter and zest stirring until completely combined.
Pour the mixture into 10 well-greased and paper-lined friand or muffin tins. Preheat oven to 180 deg C. Add the melted butter and stir well to combine all the.
Place sugar sunflower seeds flour and lemon zest into TM bowl and mill 10 seconds speed 10 put aside. Serve warm or cold with cups of tea. 1 cup fresh or frozen blueberries.
Fill each friand hole two-thirds full. 2 tsp vanilla essence. Grease 12 Friand moulds and line with a 2cm wide strip of baking paper that runs across the middle and up each side with a small overhang Preheat oven to 180 degrees fan forced and set rack into middle of the oven.
Bake for 25-35 minutes until golden. Cook at 200C 400F Gas mark 6 for 15-20 minutes until the tops are golden and a skewer comes out cleanly when inserted into the centre. Grease well a mini muffin pan or friand pan.
A friand pan is a baking tin like a muffin tin except that the holes are oval in shape which gives you the traditional oval cakes. ½ cup desiccated coconut. Leave to cool for 5 minutes then loosen the edges with a knife turn out on to a wire rack and dust the top with a little sifted icing sugar.
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