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Raspberry Coconut Friands/Financiers


Tender, airy cakes made with almond meal and egg whites. These tasty small cakes are adorned with raspberries and a toss of coconut. A true coffee or tea cakelet.

Raspberry-Coconut Friands recipe

Makes 8

Ingredients

1/2 cup unsalted butter (4 ounces)

1 cup almond meal/flour
1 2/3 cups confectioner’s sugar, sifted
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 cup shredded coconut

5 egg whites

fresh or frozen raspberries (about 2-4 raspberries per friand)

Directions

Preheat oven to 350 degrees. Line 8 regular sized muffin wells with baking papers, or spray with nonstick spray (Note: If using silicone molds, you can omit this step).

Melt butter in microwave, set aside.

Place egg whites in a bowl and slightly whisk, set aside.

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

Fill muffin cups/wells to about 2/3 full. Push 2-4 fresh or frozen raspberries into each cup/well.

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

Remove from silicone mold when cooled; if using a muffin pan or tins, remove promptly from pan and allow to cool before serving.

August 16, 2013