I love looking over my posts from previous years, in the equivalent month. This post is originally from July 2017. I note that it was a balmy 21 degrees C. Today in Sydney has been a chilly 16 degrees C. Winter in Sydney can really vary!
This is a recipe for friands, very similar to the French financiers. I have called them tea cakes in this post, just as Yotam Ottolenghi and Helen Goh, in their wonderful book Sweet, describe little cakes that go well with a cup of tea.
This version features wonderful blood oranges, which have just become available in Sydney.
The recipe is really so versatile, you could add lots of different fruit to the basic recipe. Cherries, pears, raspberries and blueberries work well.
6 egg whites, beaten lightly
75g plain flour
240g icing sugar, sifted
125g almond meal
150g melted butter, cooled
Grated zest and juice of a blood orange
10 tablespoons icing sugar or enough to make a thick glaze.
Optional – some salted pistachio praline to decorate*
Slices of blood orange
Preheat oven to 180 degrees C or 160 degrees C fan-forced. Lightly grease 12 friand molds.
Beat the egg whites until frothy with fork in a large mixing bowl.
Sift the flour and icing sugar into the bowl, stir in almond meal and then add the melted butter. Stir in the zest of the blood orange, and the juice of one half of the blood orange.
Spoon the mixture (approximately ¼ cup) into each of the molds.
Bake in preheated oven for 20 minutes until cooked through and golden brown or until a skewer is inserted into centre comes out clean. Sometimes the friands need a few more minutes in the oven to be nice and brown.
To make the glaze, mix the juice of the other half of the blood orange with the icing sugar. You may need to add more or less juice or more or less icing sugar to get the glaze to the right consistency to ice the friands.
Ice the friands with just enough glaze to coat the tops and perhaps to run down the sides a little.
*To make the salted pistachio praline, dissolve a couple of tablespoons of caster sugar in a small frying pan over a medium heat. Don’t stir, or the sugar will crystallize. Once the dissolved sugar has turned to a deep toffee colour, pour the praline over a handful of salted pistachios on some baking paper. Once hard, bash the praline into fragments.