Raspberry friands

These are such a beautiful little bake. I adore friands as I think the combination of the egg whites and almonds make a wonderfully light little cake perfect for any occasion. Do make sure you sieve your puree as seeds from the raspberries are so unattractive and not not very palatable.

5 egg whites

170g self-raising flour

150g icing sugar

1 tsp baking powder

120g ground almonds

200g unsalted butter, melted

24 frozen raspberries

Icing

150g icing sugar

200g of raspberries pureed and sieved

You will also need a 12-hole friand or muffin tin, greased with cake-release spray

Preheat the oven to 170ºC/325ºF/gas mark 3. 

Whisk the egg whites to soft peaks with an electric whisk or in a free-standing machine. 

Sift the flour, icing sugar, baking powder and ground almonds together in a separate bowl. Fold in the melted butter until combined. Fold in the egg whites with a metal spoon. 

Spoon into the prepared tin, add 2 frozen raspberries into each and bake in the preheated oven for 20-22 minutes or until golden. 

Cool in the tins for 3-4 minutes and then turn out on to a wire cooling rack.

Meanwhile, make the icing by combining the icing sugar and raspberry puree until a thick paste, drizzle over the cooled cakes.