- Preheat the oven to 200°C/400°F/Gas Mark 6.You will need an 8-hole silicone friand mould, brushed with melted butter, placed on a baking sheet for ease of carrying. Alternatively, use a muffin tin and grease well with butter.
- Put the butter in a small saucepan and heat gently to melt.
- Allow to simmer and sizzle for several mins until the liquid has turned golden brown and smells nutty. Take care not to burn the butter. Set aside to cool
- Sift the icing sugar and flour into a medium bowl, preferably one with a lip (see cook's tip). Add the ground almonds, salt and lemon zest and stir to mix
- Put the egg whites in a small bowl and whisk with a fork until they break up and start to foam on the surface
- Add to the dry ingredients and mix well with a wooden spoon or flexible spatula
- Pour in the melted butter and mix until fully combined
- Pour the mix into an 8-hole silicone friand mould, brushed with melted butter, filling each one half full
- Top each one with 1 or 2 raspberries
- Place the mould on a baking sheet and bake in the preheated oven for 15-20 mins until golden brown and well risen. Transfer to a wire rack and leave to cool before gently turning out of the moulds
- Repeat until all the mixture has been used
Vintage Cakes by Jane Brocket, published by Jacqui Small, £25
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These little almondy raspberry cakes originated in France and are always made in a distinctive oval shape
175g (6oz) butter, plus extra for greasing 200g (7oz) icing sugar 60g (2½oz) flour 120g (4½oz) ground almonds a pinch of salt finely grated zest of 1 lemon (unwaxed and well washed) 5 egg whites 1 or 2 raspberries per friand
Time: 15 mins Cooking time: 20 mins Serves: 18 Nutrition: 172 Cals, Fat 11.8g, Sat fat 5.4g