Aussie Passion Friands

I know, I know, another flippin’ friand recipe! It’s getting ridiculous isn’t it? On the other hand I only have 46 more friand recipes to go until my 50 Fabulous Friands book is complete! Hurrah!
I really hope you don’t hold this friand obsession against me. I promise to give them a rest for a while from now on.

My other obsession at the moment is a very Australian one. No, not Aussie Rules football ( although according to Mr Love the Navy Blues rule, and you know it! ) but heavenly passion fruit. Along with coconut, this is a very popular ingredient here in many cakes, pies, ice cream, cheese etc, and I’m glad I’ve come to love this tangy fruit. It’s always a delight to cut open these unpromising crinkly spheres to then be greeted by violet rimmed and black studded sunshiny pulp.

I’ve also been experimenting with passion fruit creme patisserie which is just delicious ( see next post for an Aussie twist on an American classic ).

If you would like to add some Aussie sunshiny flavour to your day then whip up a batch of these little beaut’s.


5 large egg whites
220 icing sugar, sifted
185g butter melted
50g desiccated coconut
75g almond meal
Zest of 1 lime
75g plain flour, sifted

Optional passion fruit drizzle:
Pulp and juice from 2 large passion fruit.

12 hole friand tin, lightly greased.

Preheat oven to 180c.

Whisk egg whites lightly until amalgamated.
Mix in icing sugar, butter, coconut, almond meal and lime zest. Sift in flour and fold in lightly.
Scoop into your waiting tin, drizzle a little of the passion fruit pulp onto the batter or leave bare for lime and coconut flavour friands. Now place in the centre of the preheated oven and bake for 20-25 mins.

These were demolished by my workmates in record time. I went to get one for elevenses but found my little blue cake tin bare.

Lemony x

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