Dainty little friand like teacakes made utterly delectable and moist with a generous amount of butter. Pretty sage green French cakes baked with coconut and matcha, green tea powder pop with a burst of citrus flavour.
1cup almond meal
1 cup caster sugar
1/2 cup plain flour
1/2 cup dessicated coconut
1 teaspoon matcha (green tea powder)
1 teaspoon baking powder
a pinch of salt
zest of 1 lemon
5 egg whites
icing sugar and extra coconut to dust
Preheat oven to 180C. Line a 12-hole friand tin with paper liners.
Place buter in a pan. Heat on low until golden and bubbling. Remove from heat and set aside.
Place almond meal, sugar, flour, coconut, salt, baking powder and matcha in a large bowl. Mix. Add the egg whites and mix with a hand blender until combined. Add butter and and lemon zest. Mix for a minute until blended.
Spoon mixture into prepared friand holes until each is 2/3rds full. Bake in the pre-heated oven for approximately 20 minutes until cooked through and golden on top.
Cool completely before removing the paper cases carefully. Dust with icing sugar and a sprinkling of dessicated coconut before serving.
When the teacakes are hot/warm, they are still very buttery and hard to handle. If you attempt removing the cases at this time, it will crumble the cake. When the little cakes are completely cooled, the paper cases come up easily and the shape remains unspoiled.