Friands are generally backed in a Friand pan, which are sold in the market, but I went a head using a mini cake pan in making this cakes. Topping them with raspberries added a tangy bite to the cake.
To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44.
Prep Time-20mins | Cook Time-20mins | Yields-9Friands
Ingredients
65g or 2/3Cup pecans
20g or 1/2Cup desiccated dry coconut
4Egg whites
1Cup icing sugar
1/2Cup flour
120g / 1/2Cup butter @room temperature
1/2Cup frozen raspberries
1Tbs icing sugar for dusting
2Tbs flour for dusting
1Tbs butter for brushing the pan
Directions
- Pre heat oven @350degree. Butter the muffin pan or a mini cake pan or Friand pan if you have. Dust it with flour & keep aside.
- Grind pecans & coconut to a smooth flour.
- In another bowl light whisk eggs & keep aside.
- In a large bowl mix pecan & coconut flour, egg white, butter, sugar & flour.
- Mix them well till they are blended well.
- Scoop up the batter & fill in the pan wholes to the top.
- Now top the batter with raspberries.
- Bake @350degrees for 15mins to 20mins or until the tooth picks comes out clean.
- Once they are done, remove them from oven & cool them down on a counter top.
- Dust Friands with icing sugar & serve them warm.
Note
- You can replace pecan & coconut flour with almond flour.
- Raspberries can be replaced by blueberries, strawberries or any other fruit you like.
I just want to pic on off the screen..they look so good...perfectly baked...and drool worthy
ReplyDeleteNice variation of these cakes. They look great with the raspberry on top
ReplyDeleteMini French cakes are cute and inviting. Nice recipe for France.
ReplyDeleteLooks so beautifully done!
ReplyDeletewow you just nailed those friands , they look fabulous dear :) I would love to grab now from the screen, perfectly baked and presented :)
ReplyDeleteFrians rocks, i can have a couple of this cuties rite now.
ReplyDeleteWow! the pictures are so good.
ReplyDeleteThey look so good! Love your bowl :)
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They look fabulous. Have come out nice and fluffy.
ReplyDeleteWow, those mini cakes look so soft and delicious.
ReplyDeleteI have had the almond flour version - love this adaptation
ReplyDeletesend them back...they look awesome
ReplyDeleteWow awesome, but for those egg whites I would have picked that bowl from the screen and gobbled them all up...the eggs have saved this post:))
ReplyDeleteThank God Vaishali I would have been facing an empty screen then.
DeleteOhhh they look very cute! ! Those topped raspberries makes it even more tempting! !
ReplyDeleteLike i said thank God for the eggs! Tell me do you bake @ 350F ? I suppose so but just confirming.
ReplyDelete