Passionfruit and pear flavour these lovely light friands, perfect with a cup of coffee or as a dessert.
| ¾ cup self-raising flour, sifted 150g packet almond meal ¾ cup icing sugar, sifted 90g butter, melted 4 eggs, separated 170g can John West Passionfruit Pulp in Syrup 1 pear, peeled and diced into 1cm pieces |
Using an electric mixer lightly beat together, self-raising flour, almond meal, icing sugar, melted butter, egg-yolks and half of John West Passionfruit.
Beat egg-whites until stiff and fold into flour mixture along with pear. Spoon into greased 12 cup friand pan and bake in a preheated oven at 180°C for 25-30 minutes.
Serve dusted with icing sugar and remaining passionfruit for drizzling.
| Qty per serving | QTY PER 100g | |
|---|---|---|

Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.

Passionfruit and pear flavour these lovely light friands, perfect with a cup of coffee or as a dessert.
¾ cup self-raising flour, sifted
150g packet almond meal
¾ cup icing sugar, sifted
90g butter, melted
4 eggs, separated
170g can John West Passionfruit Pulp in Syrup
1 pear, peeled and diced into 1cm pieces
Using an electric mixer lightly beat together, self-raising flour, almond meal, icing sugar, melted butter, egg-yolks and half of John West Passionfruit.
Beat egg-whites until stiff and fold into flour mixture along with pear. Spoon into greased 12 cup friand pan and bake in a preheated oven at 180°C for 25-30 minutes.
Serve dusted with icing sugar and remaining passionfruit for drizzling.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au