Lemon and poppyseed friands

Recipes~Plus

Cooking time: Less than 60 minutes

Serves: 10 or more

Type: Cake

Tools

Kitchen friendly view

Ingredients

11⁄2 cups (200g) pure icing sugar
1⁄3 cup plain flour
11⁄2 cups almond meal (ground almonds)
Finely grated zest of 2 lemons
200g unsalted butter, melted
6 egg whites
1 tablespoon poppy seeds
Juice of 3 lemons
3⁄4 cup caster sugar
Runny cream, to serve (optional)

Preparation method

1. Preheat oven to 190°C/170°C fan forced. Lightly grease a 12-hole friand pan. Sift icing sugar and flour into a mixing bowl. Add almond meal, zest, butter, egg whites and poppy seeds; stir until combined. Spoon mixture evenly into prepared pan.

2. Bake for 18-20 minutes until cakes are golden and a skewer inserted in centres comes out clean. Cool 5 minutes; remove from pan to a wire rack placed over a shallow tray.

3. Meanwhile, stir lemon juice and caster sugar in a small saucepan over moderate heat until sugar dissolves. Simmer for 10 minutes until syrupy. Poke a skewer 4 or 5 times into each hot friand; slowly spoon syrup over, dividing equally. Serve drizzled with any leftover syrup and cream, if you like.

Leave egg whites unbeaten to give texture to these moist, compact dessert cakes. Friands will keep for 3-4 days stored in an airtight container. Use a standard muffin tray if friand tray is unavailable.

Also in this section

Preserved lemons

Lemon butter

Crepes with lemon ricotta

Lemon surprise puddings

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