Makes 9

These lovely little cakes are very simple to make and oh so moreish. Almost dangerously so!

 

75g plain flour (1/2 cup +1 TBS)

200g icing sugar (1 1/2 cups +2 tsp)

125g ground almonds (scant 1 1/2 cups)

50g dessicated coconut, unsweetened (2/3 cup)

the grated zest of one lime

5 egg whites

175g butter, melted (3/4 cup)

fresh blueberries

icing sugar to dust

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter your friand tins (or muffin tins) well and set aside.

Sift together the flour and icing sugar.  Stir in the almonds, coconut and lime zest.  Beat the egg whites until stiff.  Fold into the flour mixture.  Stir in the melted butter until thoroughly combined.  Divide the mixture evenly between the prepared friand tin cups/muffin cups.  Top each with a few blueberries.

Bake for 18 to 20 minutes until golden and a toothpick inserted in the centre comes out clean.  Let cool in the tins for 5 minutes before tipping out onto a wire rack to finish cooling.  Dust with icing sugar to serve.