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Blueberry & lemon friands

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

  • Ready in 40 minutes
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 316
  • Carbohydrates 27
  • Saturated Fat 9
  • Sugar 22
  • Protein 5
  • Fat 22
  • Fibre 1
  • Salt 0.09

Nutrition per serving

  • Calories 316
  • Carbohydrates 27
  • Saturated Fat 9
  • Sugar 22
  • Protein 5
  • Fat 22
  • Fibre 1
  • Salt 0.09

Ingredients

  • 100g unsalted butter, melted and cooled
  • 125g icing sugar, plus extra for dusting
  • 25g plain flour
  • 85g ground almonds
  • 3 medium egg whites
  • 1 unwaxed lemon, grated rind only
  • 85g blueberries

Method

  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.

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

  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.

  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.

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

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