«

»

Coconut and Mango Friands

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.

Coconut and Mango Friands
This particular recipe gives the friand a tropical touch with fresh mango and desiccated coconut. 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.
Ingredients
  • ½ cup castor sugar
  • ½ cup 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, for dusting
Instructions
  1. Pre-heat the oven to 175°C. Grease six mini loaf tins. Set aside
  2. 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.
  3. Spoon the mixture into the tins so that it reaches ¾ of the way up the side.
  4. Press several pieces of mango into the cake mixture in each tin. Do the same with the dried cranberries.
  5. 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.
  6. 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.
  7. Sprinkle with icing sugar just before serving.
  8. To store, keep friands in a air-tight container for up to a week.

Comments and Feedback

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
0
Total Entries
7
Days Left
9
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
remaining
Recipe Newsletter
Subscribe to our ad-free newsletter and get new recipes and cooking info every weekend