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 alone, the Friand can also be flavored with your choice of fruits. for example: blueberries, raspberries, lemon or orange. This particular recipe gives has a tropical touch with fresh mango and desiccated coconut.
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- 1Pre-heat the oven to 350°F
- 2Combine castor sugar, flour, almond meal and coconut in a large mixing bowl.
- 3Add the egg whites and stir well with a wooden spoon.
- 4Add the melted butter and stir well to combine all the ingredients.
- 5Spoon the mixture into silicone or greased mini loaf pans so that it reaches 3/4 of the way up the side.
- 6Press several pieces of mango into the cake mixture in each tin. Do the same with the dried cranberries.
- 7Bake in the oven for 20-25 minutes or until the tops are golden. Test the cake by skewering a toothpick into the center. If it comes out clean the cake is ready.
- 8Remove cakes from the oven and cool in pans for about 4 minutes.
- 9Gently turn the cakes out of the tins and cool on a wire rack.
- 10Sprinkle with icing sugar just before serving.
- 11To store, keep friands in a air-tight container for up to a week.
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Nutritional Facts for Coconut and Mango Friands
Serving Size: 1 (1003 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2468.2
- Calories from Fat 1533
- Total Fat 170.4 g
- Saturated Fat 103.9 g
- Cholesterol 325.5 mg
- Sodium 1439.0 mg
- Total Carbohydrate 219.5 g
- Dietary Fiber 18.9 g
- Sugars 152.7 g
- Protein 35.1 g