175 g (6 oz) unsalted butter, melted and cooled, plus extra for greasing
5 large egg whites
1 teaspoon finely grated orange rind
1 teaspoon orange extract
75 g (3 oz) plain flour
200 g (7 oz) icing sugar
125 g (4 oz) ground almonds
pinch of salt
50 g (2 oz) ready-to-eat semi-dried apricots, chopped
Lightly brush a 12-hole friand or mini muffin tin with melted butter.
Whisk the egg whites, orange rind and extract in a large, clean bowl with a hand-held electric whisk until frothy and foamy, but not stiff. Sift in the flour and icing sugar, then add the ground almonds and salt and gently fold in. Fold in the melted butter and apricots.
Spoon the mixture into the prepared tin and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 12–14 minutes until risen and golden. Transfer to a wire rack to cool.