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.
