I just love citrusy cakes with poppy seeds. The finishing touch on these friands is a rich, decadent orange syrup that makes the friands super moist and tangy. Friands are also an excellent way to use up excess egg whites! I have never bothered to buy a friand tray, so mine never have that legitimate look, but for these, I recommend using sturdy cardboard baking cups, so the syrup doesn’t drain away.
Best shared with a cup of tea and good friends. Good friends will always let you know if your fly is unbuttoned. Good friends will also let you know if you have poppy seeds between your teeth after eating said friands.
Adapted from a recipe in Taste.com.au
Orange and poppy seed friands
- 2 oranges
- 145 g butter
- 60 g plain flour
- 150 g icing sugar
- 120 g almond meal
- 2 ½ tablespoons poppy seeds
- 4 egg whites
- 90 g caster sugar
- 1 tablespoon orange marmalade
- Preheat oven to 200°C (160°C fan forced).
- Place 10 baking cups on a baking tray (I use sturdy cardboard ones), or lightly oil 10 friand pans.
- Finely grate the rind from the oranges, being careful to avoid the pith.
- Melt the butter in a saucepan over a medium-low heat and allow to cool slightly.
- Sift the flour, icing sugar and almond meal in a bowl, then mix through the orange rind and poppy seeds.
- Whisk the egg whites until just frothy. Add to the dry ingredients, with the butter.
- Stir until just combined. Spoon into the pans.
- Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out clean.
- Juice the oranges and then combine 150 ml of the juice with the caster sugar in a small saucepan. Stir over a low heat until dissolved.
- Add the marmalade and bring to the boil. Simmer for 10 minutes or until thick syrupy.
- Place the friands on a wire rack. Drizzle with the syrup. Allow to cool completely.