Ground pistachios, almond, honey, lime and rose water marry beautifully here to create a Middle Eastern spin on a French classic – friands. Rich in protein, this dessert will help to balance blood sugar levels, not spike them.
- MAKES 6
2 tablespoons coconut oil, melted, plus extra for greasing
3 large eggs, separated
finely grated zest of 2 unwaxed limes
1⁄2 teaspoon gluten-free baking powder
Roasted rosewater strawberries6 medium-large strawberries, hulled and halved freshly squeezed juice of
2 tablespoons raw honey
1 teaspoon rose water edible flowers to decorate (optional)
Preheat the oven to 160°C. Lightly grease a 6-hole large mu n tin and line the bases with a piece of baking paper.
Whisk the honey, coconut oil, egg yolks and lime zest together in a medium bowl.
Add the almond meal, pistachios and baking powder and stir to combine.
In a separate medium bowl, whisk the egg whites, using an electric mixer, until stiff peaks form.
Add a large spoonful of the whites to the pistachio mixture and stir to combine and loosen. Gently fold through the remaining whites. Spoon the mixture into the prepared muffin tin.
Bake for 20-25 minutes, or until the cakes are golden brown and they spring back when lightly pressed on top. Leave in the tin for 10 minutes to cool slightly.
While the cakes are cooking, prepare the roasted rosewater strawberries. Place the strawberries in a small ovenproof dish. Pour over the lime juice, honey and rosewater and toss to coat. Roast for 15 minutes, or until very soft. Set aside to cool.
Turn the cakes out. Discard the baking paper. Place onto a rack and set aside to cool completely.
To decorate, top the cakes with yoghurt, roasted rosewater strawberries, syrup and flowers, if desired. Serve immediately.