Meals and Courses

Sticky Citrus Friands

cook 20 mins
  • 175 g (6 oz) unsalted butter, melted, plus extra for greasing
  • 5 large egg whites
  • 1 teaspoon finely grated lemon rind
  • 1 teaspoon finely grated lime rind
  • 2 tablespoons thin-cut orange marmalade
  • 75 g (3 oz) plain flour
  • 200 g (7 oz) icing sugar
  • 125 g (4 oz) ground almonds
  • pinch of salt
  • 25 g (1 oz) caster sugar
  • 75 ml (3 fl oz) freshly squeezed orange juice
  • Brush 1 x 12-hole or 2 x 6-hole friand or cupcake tin(s) with melted butter.
  • Whisk the egg whites with the citrus rinds and marmalade, until foamy but without peaks. Sift in the flour and icing sugar, add the ground almonds, melted butter and salt and gently fold together.
  • Spoon the batter into the prepared tin and bake in a preheated oven, 200˚C (400˚F), Gas Mark 6, for about 12 minutes, until pale golden and firm to the touch.
  • Meanwhile, place the caster sugar and orange juice in a small pan over a low heat and stir to dissolve. Simmer, stirring occasionally, until the juice becomes slightly syrupy, then set aside.
  • Drizzle the syrup over the friands straight from the oven and leave to cool in the tin until the syrup has been absorbed.
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