For a special morning tea treat, try these friands by Matt Preston.
The ingredient of Friands by Matt Preston
- 1 lime
- 180g butter
- 180g icing sugar
- 60g plain flour
- 1/2 teaspoon baking powder
- 120g almond meal
- 6 egg whites (from 59g eggs)
- 1/2 a pineapple, skinned and cut into small bite-sized chunks
- 2 tablespoons dessicated coconut
- 1/4 cup sugar
- 1/4 cup water
- Freshly cracked black pepper
- 2 long red chillies, thinly sliced with seeds and veins removed
- 1/4 cup sugar, extra
- Whipped cream, to serve
- Lime cheeks, to serve
The instruction how to make Friands by Matt Preston
- Preheat oven to 180C. Finely zest the lime and squeeze, reserving the juice. Melt the butter in a small saucepan then remove from the heat to cool.
- Sift the icing sugar, flour and baking powder into bowl. Stir in the almond meal. Lightly beat the egg whites with a fork and fold them into the dry ingredients, along with the melted butter, lime zest and juice. Mix ingredients together until just combined.
- Spoon the friand mixture into the holes of a small muffin tray. Top each one with a few pieces of pineapple and sprinkle with a little coconut. Transfer to the oven and bake for 20 minutes.
- Place the sugar, water and a good twist of ground black pepper in a small saucepan over low heat. Stir until sugar has dissolved then add the remaining pineapple. Cook for 1-2 minutes until just soft, remove the pineapple with a slotted spoon and set aside. Simmer the remaining liquid over medium heat to reduce to a syrup.
- At the same time you can candy the chilli. Place the extra sugar and the reserved lime juice in a small saucepan over low heat, stirring to dissolve the sugar. Bring to a simmer then drop in the sliced chilli and cook for 2-3 minutes until translucent. Remove from heat.
- To serve, place a spoonful of chilli syrup on each serving plate. Place a friand on top of the syrup then a dollop of whipped cream and an extra sprinkle of lime zest. Place a pile of poached pineapple on the side covered with some of the pepper syrup and grind on extra fresh black pepper. Serve with lime cheeks if desired.
Nutritions of Friands by Matt Prestoncalories: