Blueberry and Lemon Friands

Method6 steps · about 40 min

1. 1

   Step 1: Heat the oven to 200°C conventional or 180°C fan. Generously grease six non-stick friand or muffin moulds with the additional greasing butter.

   Uses Additional unsalted butter to grease six friand or muffin moulds generously

2. 2

   Step 2: Melt all the measured 100 g butter separately and leave to cool before it goes into the batter.

   Uses 100g Unsalted Butter

3. 3

   Step 3: Sift all the 125 g icing sugar and plain flour (25 g) into a bowl. Add all the ground almonds (85 g) and rub through with your fingers to mix evenly.

   Uses 125g Icing Sugar · 25 g plain flour · 85 g ground almonds

4. 4

   Step 4: Wash and finely zest the unwaxed lemon. In a separate bowl, whisk all three egg whites to a light floppy foam. Stir the foamy whites and all the lemon zest into the dry mixture, then lightly stir in all the cooled measured melted butter to make a soft batter.

   Uses All the prepared dry mixture · All the measured cooled melted butter · 3 medium egg whites · Zest from 1 unwaxed lemon

5. 5

   Step 5: Divide all the batter between the six greased moulds. Wash the 85 g blueberries and divide all of them among the six tops. Bake for 15–20 minutes until golden and just firm to touch.

   Bake six blueberry friands · 20 minUses All the completed batter · 85 g blueberries, washed for step 5

6. 6

   Step 6: Let the baked friands cool in their moulds for five minutes, then turn onto a wire rack to finish cooling. Dust lightly with the separate additional icing sugar and serve one per portion.

   Cool in tins · 5 minUses All six baked cakes · Additional icing sugar, a light dusting to serve