Blueberry & Lemon Friands
Delicate Australian friands featuring blueberries with lemon zest, baked in buttered muffin tins for a light, citrusy dessert.
Steps
- 1
Preheat the oven to 180°C 180 °C · 356 °F · Gas 4 · Medium heat (fan) / 200°C 200 °C · 392 °F · Gas 6 · Medium heat (conventional) / gas 6. Generously butter six friand or muffin tins.
- 2
Melt the butter and set aside to cool.
- 3
Sift icing sugar and flour into a bowl. Add almonds and mix everything between your fingers.
- 4
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 lemon rind, then lightly stir in the butter to form a soft batter.
- 5
Divide the batter among the tins, a large serving spoon is perfect for this job. Sprinkle a handful of blackberries over each cake and bake for 15-20 minutes until just firm to the touch and golden brown.
- 6
Cool in the tins for 5 minutes, then turn out and cool on a wire rack.
- 7
To serve, dust lightly with icing sugar.
