Blueberry & lemon friands

• Unsalted Butter3½ oz
• Icing Sugar4½ oz
• Flour1 oz
• Almonds3 oz
• Egg White3
• Unwaxed Lemon1
• Blackberries3 oz

Instructions

1. 1

   Preheat the oven to fan 180C/conventional 200C/gas 6.

2. 2

   Generously butter six non-stick friand or muffin tins.

3. 3

   Melt the butter and set aside to cool.

4. 4

   Sift the icing sugar and flour into a bowl.

5. 5

   Add the almonds and mix everything between your fingers.

6. 6

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

7. 7

   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.

8. 8

   Divide the batter among the tins, a large serving spoon is perfect for this job.

9. 9

   Sprinkle a handful of blueberries over each cake and bake for 15-20 minutes until just firm to the touch and golden brown.

10. 10

    Cool in the tins for 5 minutes, then turn out and cool on a wire rack.

11. 11

    To serve, dust lightly with icing sugar.