Orange and poppy seed friands

Sweet, fluffy and golden, these beautiful orange and poppy seed friands are wonderful served topped with a oozy citrus syrup, keeping the cakes deliciously moist.

  • 20 mins preparation
  • 25 mins cooking
  • Makes 12 Item
  • Print


Orange and poppy seed friands
  • 1 1/2 cup icing sugar mixture
  • 1 cup almond meal
  • 1/2 cup plain flour, sifter
  • 1/4 cup poppy seeds
  • 2 oranges, finely grated zest
  • 185 gram melted butter
  • 6 egg whites
  • 1 cup sugar
  • 1 cup water
  • 1/2 cup orange juice
  • 1 orange, peeled strips of zest


Orange and poppy seed friands
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease a 12-hole friand pan.
  • 2
    In a bowl, combine icing sugar, almond meal, flour, poppy seeds and zest. Mix in butter, stirring gently, until just combined.
  • 3
    In a clean bowl, lightly whisk egg-whites until frothy. Fold through almond mixture. Divide mixture evenly between friand recesses. Bake 20-25 minutes, until cooked when tested.
  • 4
    To make syrup: Meanwhile, in a small saucepan, combine all syrup ingredients. Stir over a low heat until sugar dissolves. Bring to boil. Reduce heat. Simmer, without stirring, 4-5 minutes, until reduced slightly.
  • 5
    Pierce each hot friand in several places with a wooden skewer. Slowly pour over warm syrup, allowing to soak into friands. Serve warm.


Make sure you use pure icing sugar as icing-sugar mixture contains gluten. You will need 3 oranges for this recipe.

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