Blueberry and Lemon Friands
Moist, buttery almond cakes bursting with juicy berries and fresh, fragrant lemon zest.
Ingredients
100g unsalted butter, melted250g
125g icing sugar (plus extra for dusting)500g
25g plain flour1.5kg
85g ground almonds200g
3 egg whites6 pack
Zest of 1 unwaxed lemon1 pack
85g fresh blueberries150g
Method
- 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.
- Sift the icing sugar and flour into a bowl. Add the almonds and mix everything between your fingers.
- 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.
- 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.
- Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.
Cost to cook
6
serves 6 ·
Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £4.12 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£8.06 est. · serves 6