Berry-Coconut Friands

Name: How to cook Berry-Coconut Friands - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7 mini tincakes
Cuisine: Us

Introduce

Chef :

Pinkblanket's Kitchen

Berry-Coconut Friands

Use any berries. We pack these for lunch box. It's also Ideal for #teabreak after office meeting. These are very fluffy mini #cakes. Bake using mini cake tin or muffin pan. Alternatively, silicone molds can also be used. Adapted from teenie cakes.

Ingredient

Food ration :

7 mini tincakes

1/2 C

unsalted butter (4oz / 113g)

1 C

almond meal

1 1/2 C

sifted icing sugar

3/4 C

plain flour

1/2 tsp

baking powder

1/4 C

shredded coconut

egg whites (lightly whisked)

1/2 C

Fresh/frozen raspberry

Cooking instructions

* Step 1

Preheat oven to 350°F. Line 8 regular muffin wells with baking papers or nonstick spray. Alternatively, Small/mini cake molds can also be used (Omit spraying step if using silicone molds)

* Step 2

Melt butter in microwave, set aside. In a separate bowl, lightly whisk egg whites.

* Step 3

Combine almond meal, icing sugar, flour, baking powder and coconut in a bowl. Add egg whites & stir until combined. Add the slightly cooled butter & stir until thoroughly combined.

* Step 4

Fill muffin wells or mini cake molds to about 2/3 full. Push 2-4 fresh/frozen raspberries into each molds. Note: Drizzle & mix berries with icing sugar before putting them into friands.

* Step 5

Bake for about 20-25mins or until the tops are golden & springy & a toothpick test comes out clean. The centre should still be moist but not wet.

* Step 6

Remove from silicone molds when cooled. If using muffin pan or mini cake mold, remove promptly & allow to cool before serving. Sprinkle icing sugar before serving (optional).