Blueberry & lemon friands

1. Preheat the oven to fan 180C/conventional 200C/gas 6 and 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 ground almonds, and rub everything together between your fingers.
3. Whisk the egg whites in another bowl until they form a light, floppy foam. Make a well in the dry ingredients, add the egg whites and lemon rind, then lightly stir in the butter to a soft batter.
4. Divide the batter among the tins (a large serving spoon is ideal), sprinkle a handful of blueberries over each, 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 onto a wire rack. Dust lightly with icing sugar to serve.

Tips from the ZestyPlate Kitchen

• Let the melted butter cool a little before you stir it in, or it can knock the air out of the batter.
• Whisk the egg whites only to a soft, floppy foam rather than stiff peaks; that keeps the crumb tender.
• Butter the tins well and into the corners, because friands stick at the slightest excuse.
• Scatter the berries over the top instead of folding them through, so they sink a little without colouring the whole cake.