|From a wonderful cook and baker Nami-Nami|
Coconut and Lingonberry Friands
Makes 8 regular-sized friands
100 g unsalted butter, melted
125 g icing sugar/confectioner's sugar
30 g plain flour/all-purpose flour (50 ml or 3 Tbsp + 1 tsp)
50 g finely ground almonds
50 g grated/desiccated coconut
3 medium-sized egg whites
a very generous handful of lingonberries
Preheat the oven to 200C. Generously butter eight non-stick friand or muffin tins.
Sift the icing sugar and flour into a bowl, add the almonds and mix.
Whisk the egg whites in another bowl until they form a light, floppy foam.
Make a well in the centre of the dry ingredients, pour in the egg whites, then lightly stir in the butter to form a soft batter.
Divide the batter among the tins. Sprinkle some berries (I used about a tablespoon for each) and flaked coconut over each cake.
Bake in the middle of a pre-heated 200 C oven for about 20 minutes, until just firm to the touch and golden brown on top.
Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, sprinkle with more coconut