Blueberry & Lemon Friands

Ingredients

• 100 gunsalted butter, melted and cooled; plus extra for greasing tins
• 125 gpowdered sugar, plus extra for dusting to serve
• 25 gflour
• 85 galmonds, ground
• 3egg white, whipped to light floppy foam
• 1lemon, unwaxed; zest only
• 85 gblueberries, normalised to blueberries

Method

1. 1

   Preheat the oven to 200°C / 180°C fan / Gas 6. Generously butter six non-stick friand or muffin tins.

2. 2

   Melt the butter and set aside to cool.

3. 3

   Sift the icing sugar and flour into a bowl. Add the ground almonds and mix together with your fingers.

4. 4

   Whisk the egg whites in a separate bowl until they form a light, floppy foam.

5. 5

   Make a well in the centre of the dry ingredients. Tip in the whisked egg whites and the lemon zest, then lightly stir in the cooled melted butter to form a soft batter.

6. 6

   Divide the batter among the six tins. Sprinkle a handful of blueberries over each tin.

7. 7

   Bake for 15–20 minutes until just firm to the touch and golden-brown.

8. 8

   Cool in the tins for 5 minutes, then turn out onto a wire rack. Dust lightly with icing sugar to serve.