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Photo of Hazelnut and orange friands by WW

Hazelnut and orange friands

Total Time
30 min
10 min
20 min
Whip up a batch of these dainty little cakes to serve at high tea or on a picnic to add a touch of sweetness to your get-together


Plain flour

cup(s), (100g)

Icing sugar

1 cup(s), (160g)

Hazelnut meal

1 cup(s), (120g)

Egg white

6 medium

Reduced fat oil spread

100 g, melted

Orange rind

2 tsp, finely grated


¼ cup(s), coarsely chopped (35g)

Icing sugar

2 tsp, extra

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 12-hole (1⁄3-cup/80ml capacity) muff in or friand tin with oil.
  2. Sift flour and 1 cup (160g) icing sugar into a large bowl. Stir in hazelnut meal. Whisk egg whites in a medium bowl until just combined. Stir in cooled melted spread and rind. Stir egg white mixture into hazelnut mixture until just combined (do not overmix).
  3. Spoon mixture into prepared muff in holes. Sprinkle with chopped nuts. Bake for 18–20 minutes or until cooked when tested with a skewer. Stand friands in tin for 5 minutes before turning out onto a wire rack to cool. Serve dusted with 2 teaspoons icing sugar.


TIP: These friands can be stored in an airtight container for up to 4 days. Alternatively, place in plastic bags and label, date and freeze for up to 2 months.