Now that all of you have been introduced to Chocolate & Coconut Friands, I'd like to introduce you to their sweet sidekick - Almond & Coconut Friands with Fresh Summer Berries....it's a match made in heaven!
Delightful little French cakes, made with browned butter, ground almonds and egg whites - these bake up with the lightest golden sugar-crust you will ever taste! And just as simple and easy to make! I like to have a little variety, especially for a special little party, and this is a nice way to shake things up for our little French soiree.
You will have these baking in the oven in less than 30 minutes...and after a quick twenty minute bake, these will be cooling on your counter. If your house is anything like mine, there are little feet and little fingers just waiting to grab one of these and run off...
But who can blame them? Loaded with fresh summer berries, it's hard to decide which is our favorite! Fresh strawberries, sweet raspberries, tender blueberries or even juicy blackberries - it's all good!
I made more batches of these over the past week than I can count, so we had an opportunity to try them in lots of different ways. They are perfectly wonderful warm from the oven, but you can kick them up a notch by serving with sweetened whipped cream and garnish with more fresh berries, which are the perfect touch for these golden tender cakes.
I also served these with some homemade Rhubarb Raspberry Sauce drizzled over the top...and that was a big hit with the crowd as well.
Don't you love it when you can make something so tasty, delicious and beautiful ahead of time and serve it a gazillion different ways? No last minute fussing, just fun deciding how to serve these as creatively as you can!
And they're not just for summer - perfect for winter-time entertaining as well. But what could be better for a Bastille Day celebration or anything else you want something a little extra special for? Bon appetit with these friands, my friends!
These little cakes remind me of a more sophisticated, stripped-back cupcake. Full of flavor with a dense but chewy crumb, it's like frangipane meets fairy cake. Beautifully simple to make, the biggest pitfall is not greasing your tins properly - if you have non-stick tins available, I highly recommend!
½ cup unsalted butter
1/3 cup honey OR powdered sugar, sifted
1-1/4 cups almond flour (ground almonds), sifted
1/3 cup desiccated coconut (grated & dehydrated coconut – not regular shredded coconut)
½ teaspoon baking powder
½ teaspoon almond extract
Pinch of salt
5 large egg whites, room temperature
Fresh strawberries, raspberries or blackberries (1/2 cup for cakes, additional for garnish)
Powdered sugar (for garnish)
HOW I MAKE THESE:
YIELD: 6 mini-bundtlette cakes or 12 muffin-size servings
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