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
  • Print


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


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.


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.

More From Women's Weekly Food