Cardamom Scented Almond Friands

Cardamom Scented Almond Friands

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I chose this recipe because of its lovely fragrance and used the Dilmah Italian Almond Tea to perfume the syrup providing a perfect balance between the almond, cardamom and citrus flavours. The syrup also adds a lovely moisture and sheen to the cakes.

  • Sub Category Name
  • Recipe Source Name
    Real High Tea Australia Volume 1


  • 1 small 12-cup oval friand tray
  • 1 1/2 cups of icing sugar
  • 185g melted butter
  • 1 cup of almond meal
  • 1 cup plain flour
  • 6 egg whites
  • Grated rind from 1/2 orange
  • 2 tsp ground cardamom
  • Zested peel from 1/2 orange
  • 1 cup brewed Dilmah Italian Almond Tea, 2 tea bags
  • 1/2 cup of sugar

Methods and Directions

  • Preheat oven to 180°C or 160°C if fan forced.
  • Spray the friand tray with oil.
  • Sift the icing sugar and flour into a bowl and add butter, almond meal, cardamom and grated orange rind.
  • Mix well. Lightly whip the egg whites and stir into the mixture.
  • Place even amounts in the baking tin cups and bake for 15 – 20 minutes or until golden brown and the surface springs back from the touch.
  • Remove strips of the rind from the orange and place in a small saucepan with the sugar and brewed tea.
  • Simmer for 5 minutes until sugar is dissolved then boil for approximately 2 minutes until the syrup thickens.
  • Remove the friands from the tin after cooling for 5 minutes.
  • Place them on a rack and lightly brush the tops with the syrup.
  • Arrange 2 or 3 strands of the zested peel on the top of each cake and very lightly dust all over with icing sugar.
  • Serve with the syrup and add cream if desired.

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