Tamarillo and coconut friands

These delicate little French almond cakes are irresistible, plus they're also gluten-free

By Nici Wickes
  • 20 mins cooking
  • Makes 12
  • Print


  • 150 gram butter, melted
  • 1/2 cup icing sugar
  • 1 teaspoon lemon zest (optional)
  • 4 large egg whites
  • pinch of salt
  • 1.25 cup ground almonds
  • 1/2 cup desiccated coconut
  • 12 slice fresh tamarillo, peeled
  • icing sugar, to dust


  • 1
    Preheat oven to 180°C. Grease a 12-hole friand or muffin tray and place a small square of baking paper at the base of each hole.
  • 2
    Melt the butter and mix in icing sugar and lemon zest. In a medium-sized bowl, lightly whisk the egg whites with a pinch of salt, then add to the butter and sugar mixture.
  • 3
    Stir in the almonds and coconut, mixing gently until combined.
  • 4
    Fill each friand hole to 2/3 full. Place a slice of tamarillo on each.
  • 5
    Bake for 20 minutes.
  • 6
    Cool for 5 minutes in tray before carefully turning out. Dust with icing sugar and eat!


  • Using a regular muffin tray instead of a friand tray will work just as well. - If you only use 10 of the 12 holes in a muffin tray, quarter fill the empty ones with water to preserve your tins during baking. - Save the egg yolks for custards or add to cakes to enrich them.

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