Blackberries are in season right now and perfect for friands
6 large egg whites/250ml Two Chicks pasteurised egg whites
250g icing/powdered sugar, sieved
130g ground almonds
95g plain flour, sieved
Zest of one un-waxed lemon
160g melted butter
Blackberries – I got giant ones, so used 2-3 per cake
Preheat the oven to 180°C and butter the friand tin
Friands are so easy to make and once you have shelled out for the tin, there are so many variations to make. These can easily be made in a muffin pan too.
Blackberries are in season at the moment and I picked up some huge, absolutely delicious and sweet blackberries on special offer this weekend. The combination of the lemony cake, studded with the big juicy blackberries were a real hit in my house.
Briefly whisk the egg whites until broken down and a little frothy, you do not need whip them.
Add the zest, butter, icing sugar and fold in the flour until just combined.
Spoon a little mixture into each hole in the prepared tin and place in a blackberry or two. Cover the berries with the rest of the mixture, divided equally between all the holes and place another blackberry (or two) on the top.
Bake for around 30 minutes, until they have risen, turned golden brown and a skewer inserted into the centre comes out clean.
Leave to rest for 15 minutes before gently turning out onto a wire cooling rack and dust with icing sugar and a little extra lemon zest if you like.