Blueberry & lemon friands

Preheat your oven to fan 180°C / conventional 200°C / gas mark 6. Generously butter six non-stick friand or muffin tins to ensure the delicate cakes release easily after baking. Melt the butter gently over low heat and set it aside to cool slightly; this will help it incorporate smoothly into the batter. In a large mixing bowl, sift together the icing sugar and flour to remove any lumps and create a light base. Add the ground almonds and use your fingers to rub all the dry ingredients together until well combined. This tactile step helps to evenly distribute the almonds for the best texture. In a separate, clean bowl, whisk the egg whites until they form a light, floppy foam—soft peaks are perfect here, as over-whisking can make them too stiff. Create a well in the center of your dry mix and pour in the egg whites along with the finely grated zest of an unwaxed lemon. Gently fold these ingredients together, then lightly stir in the cooled melted butter. Be careful to fold just until combined to maintain that delicate texture, resulting in a soft, tender batter. Divide the batter evenly among the prepared tins—a large serving spoon works perfectly to portion out the mixture. Scatter a generous handful of fresh blueberries over each portion, pressing them in slightly so they sink partially into the batter. Bake for 15-20 minutes, or until the friands are just firm to the touch and have turned a lovely golden brown. Allow the friands to cool in their tins for 5 minutes before carefully turning them out onto a wire rack to cool completely. Once cool, dust lightly with icing sugar for a pretty, sweet finish. These friands are best enjoyed fresh but can be stored in an airtight container for up to two days.