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 mandarin juice
- ¼ cup lemon juice
- Peel from 1 mandarin, finely sliced
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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
