To use up the rest of the orange zest (I did have a very large orange) as well as the 4 eggs whites left over from making the trifle, I also decided to make friands as I'd not made those before either. For the friands I used this recipe scaling down the quantities to 4 egg whites and adding the zest of 1/2 an orange and 2 tbsp of poppyseeds. For the nonnettes I mostly followed Phil's recipe, but did make a few changes, such as: substituting some of the honey for agave nectar as I didn't have quite enough honey, using more rye flour and less white chocolate as I was worried about the nonnettes being too sweet.
This is how I made them:
- Melted 150g runny honey (pre-biotic NZ Beech Forest Honeydew) in a small pan with 50 ml of agave nectar.
- Added 80g unsalted butter, 100g light brown sugar, 100 ml milk, 90 ml water and 10 ml orange liqueur (home made).
- Stirred until smooth then poured into a large mixing bowl.
- Sifted in 200g plain white flour and 100g wholemeal rye flour, 2 tsp baking powder, 1 tsp bicarb of soda and 1/2 tsp ground cardamom seeds.
- Folded this into the honey mixture.
- Grated in the zest from half a large orange.
- Stirred in 50g chopped white chocoalte (G&B)
- Left in my cold kitchen for an hour.
- Spooned into 12 silicone muffin moulds.
- Added a teaspoonful of homemade Seville marmalade on top of each one.
- Baked for 20 minutes at 180C.
- Left in the moulds until cool.
- Mixed 2 tbsp of icing sugar with a little orange juice, so it was runny, but not overly so.
- Drizzled this over the the warm cakes whilst still in their moulds.
Thank you Phil - I shall ever be grateful to you for these.
I am linking this to Baking Addict's blog for #CitrusLove.