Ingredients Jump to Instructions ↓

  1. 1/2 cup rice or plain flour

  2. 1/2 cup ground almonds

  3. 3 egg whites

  4. 1/4 cup cocoa powder

  5. 1 cup icing sugar

  6. 1/3 cup canola or light olive oil

  7. 1/3cup milk

  8. 6 small caramel Easter eggs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C. Grease 9 friand pans. Combine 1/2 cup rice or plain flour, 1/2 cup ground almonds, 1/4 cup cocoa powder and 1 cup icing sugar in a large bowl. Make a well in the centre.

  2. Pour in 1/3 cup canola or light olive oil and 1/3 cup milk. Stir until smooth. Use an electric beater to beat 3 egg whites until soft peaks form. Fold into the almond mixture until just combined. Spoon into the friand pans.

  3. Scatter over 6 small caramel Easter eggs, roughly chopped. Bake for 15-20 minutes until spongy to the touch. Cool in the pans. Remove and dust with extra icing sugar to serve.


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