Ingredients
| 1 cup | Icing sugar |
| ⅓ cup | Ground almonds |
| ⅓ cup | Self raising flour |
| ⅓ cup | Desiccated coconut |
| 2 tsp | Ground cinnamon |
| 125 g | Butter, melted |
| 4 | Eggs, whites |
| 2 | Tamarillos, red or gold, peeled and sliced (Main) |
Directions
- Preheat the oven to 180C. Lightly butter a 6-hole friand pan.
- Mix all the dry ingredients together. Add the melted butter and stir until combined.
- Whisk the egg whites with a fork. Fold into the butter mixture until well mixed. Pour the mixture into the friand holes to 2/3 full. Place a slice of tamarillo on the top of each.
- Bake for 20-25 minutes, until firm to the touch. Run a knife around the edge and tip out while still hot. These friands are best eaten within 24 hours but also freeze well. Serve warm or at room temperature.