Blueberry & Lemon Friands

Ingredients

• 7 tbspunsalted butter, melted and cooled; plus extra for greasing pans
• 1 cuppowdered sugar, plus extra for dusting to serve
• 3 tbspflour
• 3 ozalmonds, ground
• 3egg white, whipped to light floppy foam
• 1lemon, unwaxed; zest only
• 1/2 cupblueberries, normalised to blueberries

Method

1. 1

   Heat the oven to 400°F/350°F fan/gas 6 and butter six friand or muffin tins generously, right into the corners.

2. 2

   Melt the butter in a small pan and set it aside to cool. Warm butter would start cooking the egg white when it goes in.

3. 3

   Sift the powdered sugar and flour into a bowl, add the ground almonds, and rub everything together with your fingertips until it looks even.

4. 4

   In a separate bowl, whisk the egg whites only until they collapse into a loose, floppy foam. They should not hold a peak.

5. 5

   Make a well in the dry ingredients, tip in the whites and the lemon zest, then trickle the cooled butter over and stir lightly into a soft batter.

6. 6

   Divide the batter between the pans with a large serving spoon and drop a handful of blueberries onto each one.

7. 7

   Bake for 15–20 minutes, until golden and just firm when you press the top.

8. 8

   Leave them in the pans for 5 minutes, then turn out onto a wire rack. Dust with powdered sugar to serve.