In England, desserts are described as "St Clements" flavoured when it is orange & lemon, because of the old rhyme/song, which contains the line "Oranges and lemons say the bells of St Clements". I just thought I'd point that out in case people didn't know.
In our house, discovering that I have 6 eggwhites in the freezer is my cue to make friands. These delicious little buttery almond cakes are one of the few baked goods that Paul will happily eat, so I might as well indulge him.
They are normally made in little oval tins, where they rise to a very appetising slightly cracked peak, but I decided that this very obedient batter would be the last chance saloon for my silicon rose moulds. And indeed, they justified their continued existence in my home by turning out beautifully. Of course, now I am tempted to buy some red sanding sugar, or pink edible glitter.
St Clements Friands
75g plain flour
240g icing sugar
125g ground almonds
grated zest of 1 orange
grated zest of 1 lemon
6 eggwhites, beaten until frothy
180g butter, melted and slightly cooled
flesh of the orange, segmented and chopped
Preheat oven to 210C.
Sift the dry ingredients into a large bowl. Add the zests, then stir the eggwhites and butter into the mixtures. Gently fold through the chopped orange.
Spoon the mixture into greased tins, to fill about 2/3 of the way up.
Bake 15 minutes at 210C then reduce to 200C and bake another 10 minutes.
Allow to cool in the tin for a few minutes before turning them out onto a wire rack.
Makes 8-12, depending on tin size. Don't even think about frosting these - they are utterly perfect as they are.