The friand is a small, moist cake made with almond meal and flour. It is of French origin and may be related to the Parisian “financier” cake. Through the years the friand has become a popular treat in the Australian cafe scene. While delicate and delicious on its own, the friand can also be flavoured with fruits such as blueberries, raspberries, lemon or orange. This particular recipe gives the friand a tropical touch with fresh mango and desiccated coconut.
- ½ cup caster sugar
- ½ cup plain flour (all-purpose flour)
- ½ cup desiccated coconut
- ¼ cup almond meal
- 4 egg whites
- 125 grams butter, melted
- 1 cheek fresh mango, roughly chopped (½ mango)
- ¼ cup dried cranberries
- icing sugar (powdered sugar), for dusting
- Pre-heat the oven to 175°C. Grease six mini loaf tins. Set aside
- Combine castor sugar, flour, almond meal and coconut in a large mixing bowl. Add the egg whites and stir well with a wooden spoon. Add the melted butter and stir well to combine all the ingredients.
- Spoon the mixture into the tins so that it reaches ¾ of the way up the side.
- Press several pieces of mango into the cake mixture in each tin. Do the same with the dried cranberries.
- Bake in the oven for 20-25 minutes or until the tops are golden. Test the cake by skewering a toothpick into the centre. If it comes out clean the cake is ready.
- Remove cakes from the oven and cool in tray for about 4 minutes. Gently turn the cakes out of the tins and cool on a wire rack.
- Sprinkle with icing sugar just before serving.
- To store, keep friands in a air-tight container for up to a week.