Preparation time: 30 minutes Cooking time: 30 minutes Makes: 12
Lime Curd
• 100g unsalted butter, chopped
• 1/2 cup (110g) caster sugar
• 1/3 cup (80mL) lime juice
• 1 tablespoon finely grated lime rind
• 6 egg yolks Coconut Friands
• 11/2 cups (225g) icing sugar mixture
• 1/2 cup (75g) plain flour
• 1 cup (90g) desiccated coconut
• 1/2 cup (60g) ground almonds
• 6 egg whites
• 200g butter, melted and cooled
• 1 teaspoon vanilla extract or paste
1. To make the curd, stir the butter, caster sugar, juice and rind in a medium heatproof bowl over a pan of simmering water until the butter has melted and the mixture is smooth. Don’t let the bottom of the bowl touch the water.
2. Stir in the egg yolks gently with a wire whisk. Keep stirring for about
10 minutes, until the mixture has thickened (it is ready when a line drawn through the mixture with your fingertip on the back of a spoon stays apart). Strain into a bowl and leave to cool, stirring occasionally to release the heat. Cover and refrigerate.
3. To make the friands, preheat the oven to 180°C. Lightly grease 12 friand pans, or line them with paper cases. Sift the icing sugar and flour into a bowl, add the coconut and ground almonds and make a well in the centre. Lightly whisk the egg whites with a fork until loose and slightly frothy, and add to the bowl along with the butter and vanilla. Fold together until evenly combined.
4. Spoon into the prepared tins, and bake for 20 minutes, until risen and golden. Leave in the tin for 5 minutes, then lift out onto a wire rack to cool.
5. To serve, use a small, sharp knife
to cut a section out of the top of each friand. Cut the piece in half crossways. Spoon some lime curd into the cavity, and place the cut-outs into the curd, butterfly cake style.
note: friands will keep in an airtight container for up to 3 days,
and the lime curd will keep in the fridge for up to 3 days.
