Delicate almond friands scented with lemon and dotted with juicy blueberries — golden little cakes that are crisp outside and moist within.
- 100g Unsalted Butter
- 125g Icing Sugar
- 25g Flour
- 85g Almonds
- 3 Egg White
- 1 Unwaxed Lemon
- 85g Blackberries
Video
Preparation
- Preheat the oven to fan 180C/conventional 200C/gas 6 and generously butter six non-stick friand or muffin tins. Melt the butter and set aside to cool.
- Sift the icing sugar and flour into a bowl, add the ground almonds, and rub everything together between your fingers.
- Whisk the egg whites in another bowl until they form a light, floppy foam. Make a well in the dry ingredients, add the egg whites and lemon rind, then lightly stir in the butter to a soft batter.
- Divide the batter among the tins (a large serving spoon is ideal), sprinkle a handful of blueberries over each, and bake for 15–20 minutes until just firm to the touch and golden brown.
- Cool in the tins for 5 minutes, then turn out onto a wire rack. Dust lightly with icing sugar to serve.
