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Lemon & Earl Grey Friands

Course: Dessert
Keyword: earl grey, lemon
Servings: 12
Author: Luminary Bakery

Ingredients

  • 200 g unsalted butter, plus extra for greasing
  • gluten-free or plain flour, for dusting
  • 1 Earl Grey tea bag, ripped open (see tip)
  • 250 g icing sugar
  • 1/2 tsp fine salt
  • 200 g ground almonds
  • 6 medium egg whites
  • finely grated zest of 1 medium lemon
  • 30 g flaked almonds

To decorate

  • 3 tbsp lemon curd
  • 1 tbsp hot water
  • dried blue cornflower petals (optional)
  • extra Earl Gray tea leaves (optional)

Instructions

  • Preheat the oven to 200°C/180°C fan/Gas Mark 6. Grease the holes of a 12-hole muffin tin with butter, making sure to get into every corner and right up the sides, then dust with some flour, tipping it round the whole tin before shaking any excess out. In a small saucepan, melt the butter with the tea leaves, then set aside to cool.
  • Sift the icing sugar, salt and ground almonds into a bowl and mix together. In a separate large bowl, use an electric whisk to whisk the egg whites to soft peaks (when you lift the whisk out, it creates peaks in the egg mixture that slowly fall back into the bowl).
  • Tip the dry ingredients and lemon zest into the bowl of egg whites and gently fold in with a spatula, then pour in the cooled butter and fold in to form a light and bubbly batter.
  • Equally spoon the friand batter between the holes of the muffin tin and smooth the tops with the back of a teaspoon. Sprinkle the flaked almonds over the top of each one.
  • Bake for 20–25 minutes until the middles are just firm to the touch and the tops are beautifully golden. Leave them to cool completely in the tin before carefully turning out onto a wire rack or plate.
  • To decorate, gently warm the lemon curd and hot water in the microwave or in a small saucepan until runny and bubbling. Brush the mixture over the top of each friand and sprinkle with dried blue cornflower petals and a few more tea leaves, if you like.

Notes

TIP
Use a tea bag with finely ground leaves, not coarse or loose-leaf tea. The tea is mixed into the friand batter, so larger leaves can be woody and unpleasant to eat.