Raspberry Friand Ingredients: 3oz plain flour, 7oz icing sugar, 6oz ground almonds, grated rind of a lemon, 5 egg whites, 6 oz of butter, couple of handfuls of raspberries.
Sift the flour, icing sugar and almonds into a mixing bowl. Add in the grated lemon zest. Whisk the egg whites until frothy and then fold into the dry ingredients. Melt the butter and then add into the mix. I poured the mix into a shallow round cake tin and then scattered raspberries all over the surface. Traditionally you make individual friands in little tins, but the larger shallow cake tin worked very well. Cook at 200C for about 30 minutes – but keep checking. It is done when a knife put into the middle comes out clean. I let it cool in the tin and we ate it for dinner and breakfast! This is a brilliant way of using up egg whites leftover from excessive ice-cream making!