Makes 10 friands
1 cup almond meal
4 teaspoons earl grey tea leaves
zest of 4 clementines
1½ cups icing sugar
1/3 cup gluten free, rice or all-purpose flour
5 egg whites
150g butter, melted
Preheat oven to 180 degrees C / 350 degrees F. Grease friand or cupcake pan.
Grind tea leaves in a spice blender and mix with almond meal, clementine zest, sifted icing sugar and flour in a bowl. Mix until combined. Whisk egg whites lightly, combine with the butter and add to dry ingredients. Mix until just combined. Spoon batter into 10 prepared pans.Bake for 20-25 minutes or until golden and firm. Allow to cool 10 minutes in pan before turning onto a wire rack to cool completely.
To serve, plate with peeled clementines, toasted flaked almonds and mascarpone cream (combine 1/2 cup mascarpone, 1/4 cup whipped cream and juice of 1 clementine).