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Sticky Mandarin Friands

For the friands:

  • 1 cup (120g) almond meal
  • ¾ cup (200g) icing sugar, sifted
  • ½ cup (75g) plain flour
  • 160g unsalted butter, melted
  • 2 tablespoons Delite mandarin juice
  • 2 teaspoons Delite mandarin rind
  • 4 egg whites, lightly beaten until foamy
  • 12 Delite mandarin segments

For the syrup:

  • ½ cup (100g) caster sugar
  • ½ cup Delite mandarin juice
  • ¼ cup lemon juice
  • Peel from 1 Delite mandarin, finely sliced

Method

 Preheat the oven to 180°C (170°C fan-forced). Grease a friand mould or muffin tin.

For the syrup, stir the sugar, mandarin juice and lemon juice in a saucepan over low heat until the sugar dissolves (5 minutes). Add the mandarin peel. Increase the heat and boil for 2-3 minutes until the syrup thickens. Remove from the heat.

To make the friands, combine the almond meal, icing sugar and flour in a bowl. Whisk in the melted butter, mandarin juice and mandarin rind.

Fold the egg whites through the almond mixture. Divide the batter evenly into the friand pan, filling to ⅔ of each hole. Brush some syrup on each friand and then place a mandarin segment on top.

Bake in the oven for 15 minutes until a skewer inserted into the middle comes out clean. Cool and unmould on a wire rack. Bake of the rest of the batter the same way if there’s any leftover.

To serve, drizzle some more syrup with zest over the top.