Blueberry & lemon friands

Once you’ve tasted these light-as-air cakes, you will be hooked

Ingredients:

  • 100g unsalted butter, melted and cooled
  • 125g icing sugar, plus extra for dusting
  • 25g plain flour
  • 85g ground almond
  • 3 medium egg whites
  • 1 unwaxed lemon, grated rind only
  • 85g blueberry

Method:

  1. Preheat the oven to fan 180C/conventional 200C/gas 6. Generously butter six non-stick friand or muffin tins. Melt the butter and set aside to cool.
  2. Sift the icing sugar and flour into a bowl. Add the almonds and mix everything between your fingers.
  3. Whisk the egg whites in another bowl until they form a light, floppy foam. Make a well in the centre of the dry ingredients, tip in the egg whites and lemon rind, then lightly stir in the butter to form a soft batter.
  4. Divide the batter among the tins, a large serving spoon is perfect for this job. Sprinkle a handful of blueberries over each cake and bake for 15-20 minutes until just firm to the touch and golden brown.
  5. Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.

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