Blueberry & lemon friands

Blueberry & lemon friands

  • Rating: 5 out of 5.36 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in 40 minutes
  • Easy
  • Serves 6

Once you've tasted these light-as-air cakes, you will be hooked

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal316
fat22g
saturates9g
carbs27g
sugars22g
fibre1g
protein5g
low insalt0.09g
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Ingredients

Method

  • STEP 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.

  • STEP 2

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

  • STEP 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.

  • STEP 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.

  • STEP 5

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

Goes well with

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    Overall rating

    Rating: 5 out of 5.36 ratings
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