Blueberry & Lemon Friands
Light Australian almond cakes with lemon and berries, baked until golden and tender.
- 40 min
- 245 kcal
- Vegetarian
- Australian
- Dessert
- Cake
Mellowpan tip: Makes 6 servings, plenty to share.
Ingredients
For 6 servings
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Steps
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Step 1:
Preheat the oven to fan 180C/conventional 200C/gas 6.
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Step 2:
Generously butter six non-stick friand or muffin tins.
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Step 3:
Melt the butter and set it aside to cool.
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Step 4:
Sift the icing sugar and flour into a bowl.
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Step 5:
Add the almonds and mix everything between your fingers.
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Step 6:
Whisk the egg whites in another bowl until they form a light, floppy foam.
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Step 7:
Make a well in the centre of the dry ingredients.
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Step 8:
Tip in the egg whites and lemon rind.
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Step 9:
Lightly stir in the butter to form a soft batter.
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Step 10:
Divide the batter among the tins, using a large serving spoon.
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Step 11:
Sprinkle a handful of blueberries over each cake.
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Step 12:
Bake for 15–20 minutes, until just firm to the touch and golden brown.
15–20 min -
Step 13:
Cool in the tins for 5 minutes.
5 min -
Step 14:
Turn out and cool on a wire rack.
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Step 15:
To serve, dust lightly with icing sugar.
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