Coconut raspberry friands
Skill level: Easy peasy
Costs: Cheap as chips
These dainty little cakes are crisp on the outside with a soft chewy macaroon centre. Fresh raspberries are pressed into them just before baking
- 75 g (3 oz) butter
- Grated rind of ½ lemon
- 3 medium egg whites
- 100 g (4 oz) icing sugar
- 40 g (1 ½ oz) plain flour
- 50 g (2 oz) desiccated coconut
- 25 g (1 oz) ground almonds
- 100 g (4 oz) raspberries
- Little sifted icing sugar, to decorate
If you don’t have individual tins, pour the mixture into a buttered 12 section deep muffin tin and reduce the cooking time slightly.
- Lightly oil 6 individual 150 ml (1/4 pint) metal friand or mini loaf tins and line the bases with a little greaseproof or non-stick baking paper then put the tins on a baking sheet. Warm the butter and lemon rind in a small saucepan until the butter has just melted then leave to cool.
- Whisk the egg whites in a large bowl until stiff, moist looking peaks then gradually whisk in the sugar a little at a time (no need to sift first) and continue to whisk until smooth and glossy.
- Sift the flour over the top, add the ground almonds and gently fold together. Gradually fold in the melted butter until just mixed.
- Divide the mixture between the tins then smooth the surface. Press 4 or 5 raspberries, depending on their size into the cakes. Cook at 200°C / 400°F / Gas mark 6 for 15-20 minutes until the tops are golden and a skewer comes out cleanly when inserted into the centre.
- 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. Serve warm or cold with cups of tea.