Figgy friands

Australian Women’s Weekly NZ - - Con­tents -

MAKES 8 FRIANDS OR 12 MINI LOAVES PREP AND COOK TIME 55 MIN­UTES

6 egg whites 185g un­salted but­ter, melted 1½ cups (240g) ic­ing su­gar 1¼ cups (125g) al­mond meal (ground al­monds) ½ cup (75g) plain flour 2 tea­spoons finely grated orange rind 1 ta­ble­spoon orange juice 3 fresh ripe figs, cut into wedges (you may need more for the loaves) ⅓ cup (25g) flaked al­monds ic­ing su­gar, to dust

1 Pre­heat the oven to 180°C (160°C fan-forced). Grease an 8-hole (¾ cup/ 180ml) mini loaf pan or a 12-hole (½-cup/125ml) oval friand pan. 2 Whisk egg whites lightly in a medium bowl with a fork un­til com­bined. Add but­ter, sifted ic­ing su­gar, al­mond meal, flour, rind and juice; stir un­til com­bined. Di­vide mix­ture be­tween pans. Di­vide fig wedges be­tween tops of friands; sprin­kle with flaked al­monds. 3 Bake friands for about 30 min­utes for the loaves and 20 min­utes for the friands or un­til a skewer in­serted into the cen­tre comes out clean. Stand for 5 min­utes be­fore turn­ing, top-side up, onto a wire rack to cool. 4 Serve dusted with a lit­tle ex­tra sifted ic­ing su­gar.

Suit­able to freeze. Not suit­able to mi­crowave.

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