The sun is starting to show its face and we’re getting peckish for springtime fruity bakes. We’re in love with these scrummy Coconut Raspberry Friands so we thought we’d share the recipe with our hungry readers!
Recipe courtesy of Cook Vegetarian.
Serves: 6
Cooking time: 30-60 mins
Ingredients
75g butter
gated rind of ½ lemon
3 medium free-range egg whites
100g icing sugar
40g plain flour
50g desicated coconut
25g ground almonds
100g frozen raspberries, defrosted
sifted icing sugar to decorate
Lightly oil six individual 150ml metal friand or mini loaf tins and line the bases with a little greaseproof or non-stick baking paper, then put the tins onto a baking sheet. Warm the butter and lemon rind in a small saucepan until the butter has just melted. Leave to cool.
Whisk the egg whites in a large, clean bowl until they form stiff, moist looking peaks then gradually add 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 coconut and ground almonds and gently fold together. Gradually stir 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 onto a wire rack and dust the top with a little sifted icing sugar. Serve warm or cold.
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