Orange and Poppy Seed Friands
I have to say it’s been a tough weekend. The government has been making changes that have had a huge impact on peoples lives and mine is now one of them. But the optimist in me is being very hopeful and the fighter in me is not giving up. I know lots of people are in my situation regardless of the nature of their business and I wish you strength and love through these tough times.
I made these delicious, little soft, moist French almond cakes with a hint of orange flavour to contrast the rich, creamy coffee cake at my MS fundraiser.
The fantastic thing about friands is that they are quick and easy to make. You don’t need any special equipment. All you need to do is mix it all up in a bowl and pour the mixture into the pan to bake. While they’re traditionally made in friand pans, you can also bake them in a standard muffin pan and they will keep up to 1 week in an airtight container.
1/2 cup (75g) plain flour
1 1/2 cup (240g) icing sugar, sifted
1 cup (125g) almond meal
2 tablespoon poppy seeds
1 orange, zested
6 egg-whites, lightly beaten
150 gram melted butter, cooled
A little butter to grease friand pan
Preheat the oven to 180c.
Grease the friand pan with a little butter.
Melt the butter in a small saucepan or microwave, set aside.
Sift the flour and icing sugar into a large bowl and stir through the ground almonds, poppy seeds and orange zest.
Place the eggwhites into another large bowl and whisk until they are white and frothy.
Gently mix the frothy egg whites into the flour mixture.
Add the melted butter and gently stir everything together.
Spoon batter into the pan until each mould is ⅔ full.
Bake the friands in the oven for about 20-25 minutes, or until they are lightly golden and a skewer inserted in the middle comes out clean.
Let the friands cool in the pan for about 5 minutes before removing them to a wire rack to cool completely.
PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!