Drinks & Juicing
Blueberry friands
Friands are little cakes made with ground nuts – either almonds or hazelnuts. Usually baked in an oval shape, they're suitable for a muffin tin too. You can add different flavours to them. Here we've used blueberries from our grower on Dartmoor. You could sprinkle over other berries or even a few chopped plums, when in season. This is an easy recipe to make gluten-free, as the ground almonds and icing sugar replaces most of the flour anyway – just use rice flour instead of plain flour for the rest.
Ingredients
- 180g unsalted butter, plus a little extra for greasing
- 6 egg whites
- 120g ground almonds
- 240g icing sugar, sifted, plus a little extra for dusting
- 75g plain flour, sifted
- 125g blueberries
Method
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Step 1
Preheat oven to 180°C/Gas 4. Use some kitchen paper with a little butter to grease a 12 cake muffin tin.
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Step 2
Melt 180g butter in a small saucepan. Leave to cool. Place the egg whites in a large bowl. Whisk lightly together for a few seconds. Stir in the cooled melted butter, almonds, icing sugar and flour until just combined. Evenly spoon the mixture into the muffin tin.
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Step 3
Dot the blueberries evenly over the top of each cake. Bake in the oven for about 25 minutes, until risen and cooked through. Remove from the oven and leave to cool in the pan for 5-10 minutes.
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Step 4
Carefully slide a knife or spatula around the edge of each cake to release them, then transfer to a wire rack to cool. Dust with a little extra icing sugar to serve.
