Orange and Poppy Seed Friands

 

1 1/2 C. icing sugar mixture

1 C. almond meal

1/2 C. plain flour, sifter

1/4 C. poppy seeds

2 oranges, finely grated zest

185 gram melted butter

6 egg whites

Syrup

1 C. sugar

1 C. water

1/2 C. orange juice

1 orange, peeled strips of zest

 

Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease a 12-hole friand pan. In a bowl, combine icing sugar, almond meal, flour, poppy seeds and zest. Mix in butter, stirring gently, until just combined. 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. 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. Pierce each hot friand in several places with a wooden skewer. Slowly pour over warm syrup, allowing to soak into friands. Serve warm.