raspberry friands

what you need

• 190g unsalted butter


• 60g plain flour


• 1 1/3 cups (200g) icing sugar, plus extra to dust


• 120g almond meal


• 5 eggwhites


• 100gr raspberries

what to do

Preheat oven to 180°C. Melt butter and use a little to grease a 12-hole friand pan. Dust with a little flour, shaking out excess.

Sift the flour and sugar into a large bowl, then stir in the almond meal.

Place eggwhites in a small bowl and lightly froth with a fork. Add to dry ingredients with melted butter, stirring until completely combined, then gently fold through raspberries. Fill each friand hole two-thirds full. Bake for 25-35 minutes until golden and a skewer inserted in the centre comes out clean. Remove from the oven, leave in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

Dust with icing sugar just before serving.