Recipe

Lemon and poppyseed friands

Delicious and buttery lemon and poppyseed friands! The perfect treat for your next morning tea or brunch!

  • 20 mins preparation
  • 25 mins cooking
  • Makes 12
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Ingredients

Lemon and poppyseed friands
  • 6 egg whites
  • 2 teaspoon finely grated lemon rind
  • 1 tablespoon poppy seeds
  • 185 gram butter, melted
  • 1 cup (120g) ground almonds
  • 1 1/2 cup (240g) icing (confectioners') sugar
  • 1/2 cup (75g) plain (all-purpose) flour
  • 1 teaspoon icing (confectioners') sugar, extra

Method

Lemon and poppyseed friands
  • 1
    Preheat oven to 200°C. Grease 12 x ½-cup (125ml) oval friand pans or a 12-hole (⅓-cup/80ml) muffin pan; stand on oven tray.
  • 2
    Place egg whites in medium bowl; whisk lightly with a fork until combined. Add rind, seeds, butter, ground almonds, sifted icing sugar and flour; using a wooden spoon, stir until just combined. Spoon mixture into pans.
  • 3
    Bake friands about 25 minutes. Turn, top-side up, onto wire rack to cool. Serve friands warm, or at room temperature, dusted with extra sifted icing sugar.

Notes

You could use orange rind instead of the lemon, or a mix of both. Friands are at their best made on the day of serving, but can be stored in an airtight container for 2 days, or frozen for up to 3 months. Frozen friands can be thawed, individually wrapped in foil, in a 180°C oven for about 15 minutes or in a microwave oven, wrapped in plastic wrap, on HIGH (100%) for about 30 seconds.

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