This weekend’s weather has been very poor though apparently representative of classic English spring weather. Dreary grey skies, moderate to fairly heavy down pours put a damper on wanting to actually get out and do some stuff. Being slightly inspired to do something I thought I’d whip up a batch of some lime and coconut friands I used to make back home, and since I couldn’t find the recipe I previously used, adapted one found on the ABC website.
I had to improvise since I didn’t have a friand tin, though a small muffin tin worked out well. According to wikipedia, friands are popular in Australian cafes though I have seen a few in a number of French stores and cafes here in London.
Read on for the recipe.
- 1 cup almond meal
- 1 2/3 cups icing sugar sugar (sifted)
- 3/4 cup plain flour (sifted)
- 1/2 tsp baking powder
- 3 tablespoons of dessicated coconut
- 2 teaspoons of grated lime rind
- 125g butter
- 3 tablespoons of lime juice
- 5 egg whites
- Mix all the dry ingredients together (almond meal, icing sugar, plain flour, baking powder, dessicated coconut, rind).
- Melt the butter.
- Beat the egg whites and mix with the dry ingredients, adding and mixing in the butter and lime juice.
- Fill a 12-hole muffin or friand mould with the mixture.
- Bake in a moderate (180C) over for about 15-20 minutes until barely golden.
- Remove from the oven, let rest in the tray for 5 minutes, then remove them to rest on a cooling rack.
Tip: I used to bump up the lime zest or juice for a stronger flavour