Blueberry & lemon friands

1. 1

   step 1

2. 2

   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.

3. 3

   step 2

4. 4

   Sift the icing sugar and flour into a bowl. Add the almonds and mix everything between your fingers.

5. 5

   step 3

6. 6

   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.

7. 7

   step 4

8. 8

   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.

   15–20 minutes
9. 9

   step 5

10. 10

    Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.

    5 minutes

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