Blueberry & lemon friands

Recipe uploaded by

Mary Cadogan

12 ratings

Recipe by Mary Cadogan

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1. 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.
2. Sift the icing sugar and flour into a bowl. Add the almonds and mix everything between your fingers.
3. 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.
4. 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.
5. Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.

316 kcalories, protein 5g, carbohydrate 27g, fat 22 g, saturated fat 9g, fibre 1g, sugar 22g, salt 0.09 g

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Ingredients

• 100g unsalted butter , melted and cooled
• 125g icing sugar , plus extra for dusting
• 25g plain flour
• 85g ground almonds
• 3 medium egg whites
• 1 unwaxed lemon , grated rind only
• 85g blueberries

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 40 minutes

Ingredients

• 100g unsalted butter , melted and cooled
• 125g icing sugar , plus extra for dusting
• 25g plain flour
• 85g ground almonds
• 3 medium egg whites
• 1 unwaxed lemon , grated rind only
• 85g blueberries

316 kcalories, protein 5g, carbohydrate 27g, fat 22 g, saturated fat 9g, fibre 1g, sugar 22g, salt 0.09 g

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