This recipe is a blend of two of Australia’s favourite cakes – friands and lamingtons – with the summery taste of mango.
Ingredients
- 2/3 cup (60g) desiccated coconut
- 1 cup (70g) almond meal
- 1 cup (150g) plain flour
- 2 cups (300g) icing sugar
- 1 teaspoon baking powder
- 8 eggwhites
- Finely grated zest of 1 lemon
- 250g unsalted butter, melted, cooled
- 2 cups (140g) shredded coconut
- 2 mangoes
- 85g pkt mango jelly crystals
- 200ml thickened cream, lightly whipped
Method
- Step 1Preheat oven to 180°C and grease 12 holes in a friand pan.
- Step 2Place the desiccated coconut, almond meal, flour, icing sugar and baking powder in a processor and pulse a few times to combine and remove any lumps.
- Step 3Place eggwhites in a bowl and whisk very lightly until frothy. Add the dry ingredients, lemon zest and butter, then stir to combine. Divide among the friand holes and bake for 20 minutes or until light golden and a skewer inserted in the centre comes out clean. Cool slightly, then invert onto a wire rack to cool completely.
- Step 4Meanwhile, process flesh of 1 mango until smooth to give about 2/3 cup. Combine jelly crystals with 2 1/2 cups (625ml) boiling water, stirring to dissolve crystals. Stir in mango pulp. Chill for 40 minutes or until jelly is the consistency of eggwhite.
- Step 5If the cakes have risen slightly, slice of the tops to give a flat surface. Dip cakes in jelly then toss in coconut. Thinly slice the remaining mango. Cut each cake in half through the centre, then fill with cream and mango slices, and serve.
- Author: Valli Little
- Image credit: Mark O'Meara
- Publication: Taste.com.au
0