Blueberry & Lemon Friands
These delightful lemon and blueberry friands are the epitome of light and fluffy treats. Grated lemon rind adds a refreshing zing to the soft, almond-based batter. Each bite bursts with juicy blueberries, making these little cakes a delightful addition to any occasion. Dust with icing sugar for an elegant finish and indulge in these delectable treats that are perfect for sharing.
— Constant Cookbook
Ingredients
- 100g unsalted butter , melted and cooled
- 125g icing sugar , plus extra for dusting
- 25g plain flour
- 85g ground almonds
- 3 medium egg whites
- 1 unwaxed lemon , grated rind only
- 85g blueberries
Instructions
- Preheat the oven to fan 180C/conventional 200C/gas 6. Generously butter six non-stick friand or muffin tins. Melt the butter and set aside to cool.
- Sift the icing sugar and flour into a bowl. Add the almonds and mix everything between your fingers.
- Whisk the egg whites in another bowl until they form a light, floppy foam. Make a well in the centre of the dry ingredients, tip in the egg whites and lemon rind, then lightly stir in the butter to form a soft batter.
- Divide the batter among the tins, a large serving spoon is perfect for this job. Sprinkle a handful of blueberries over each cake and bake for 15-20 minutes until just firm to the touch and golden brown.
- Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.
Yield
Serves 6
Nutrition
- Calories: 316 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 22 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.09 milligram of sodium
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