These mini friands are quick and easy to make and a delicious teatime treat. Substitute the raspberries for blueberries if you prefer. I like to serve these still slightly warm with a good dollop of clotted cream but ice cream or thick Greek yoghurt also tastes great. These are best eaten fresh, although that is never a problem in my house as they fly of the plate.
Mini Raspberry Friands
- 50g plain flour
- 160g icing sugar
- 100g ground almonds
- 4 large egg whites
- 145g unsalted butter, melted and cooled
- Finely grated zest of 1 lemon
- 25 frozen of fresh raspberries, halved
- Preheat the oven to 180C/160C fan. Grease a 20-hole mini cupcake tray and dust with a little flour.
- Sift the flour and icing sugar into a bowl and stir in the ground almonds.
- In a separate bowl, lightly whisk the egg whites until slightly foamy.
- Add the egg whites to the almond mixture followed by the melted butter and the lemon zest.
- Stir until combined and spoon into the prepared tin, filling the holes to two thirds full.
- Add three halved raspberries to each filled hole and push the raspberries in until only just visible.
- Bake in the preheated oven for 20 minutes until well-risen, golden brown and a skewer inserted into the centre comes out clean.
- Leave the friands to cool in the tin for about 5 minutes before turning them out onto a cooling rack to cool completely.