These zingy little cakes, studded with jammy blueberries are perfect to have for elevenses with a cuppa. You really don’t need to gussy them up as I have done with icing and cornflowers ( I’ve had this damn jar of dried flowers in my larder for an age and have been desperate to sprinkle them on something ). Next up on my friand baking adventure…COCONUT!
Lemon & Blueberry Friands
5 Large Egg Whites
185g Butter, Melted
125g Ground Almonds
220g Icing Sugar
75g Plain Flour
zest of 1 lemon
100g icing sugar
juice on 1 lemon
Preheat oven to 180 C.
Grease and flour a 12 hole friand tin – don’t skimp on this bit as they will be a bugger to get out of the tin. You can, of course, use a regular muffin tin.
Whisk the egg whites in bowl until amalgamated and lightly frothed.
Add the melted butter, ground almonds, sifted icing sugar and lemon zest. Then stir in flour and then the blueberries as lightly as possible.
Spoon into your tin and place in the centre of the preheated oven for 20 – 25 mins.
They are done when they are lightly golden on top and are springy to the touch.
Leave to cool slightly before popping out of the tin. Place on a wire rack to cool completely.
If you plan to ice these, mix the icing sugar with the lemon juice and dip the tops of each friand into the icing. You can buy dried edible cornflowers ( as I have used in the pictures ) from here.