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Raspberry and blueberry friands

A friand is a type of cake that is very popular down under in both New Zealand and Australia. The sponge is extremely light, made with an egg-white foam and ground almonds. These will stay wonderfully moist for up to three days if kept in an airtight box.

Prep time: 10 minutes

Baking time: 20–25 minutes

Ready in: 1 hour

Makes: 12 cakes

7 egg whites (about 250ml/9fl oz)

150g (5oz) icing sugar, plus extra for dusting

50g (2oz) plain flour

100g (3½oz) ground almonds

100g (3½oz) butter, melted

24 fresh or frozen (and defrosted) raspberries

24 fresh or frozen (and defrosted) blueberries

Icing sugar, to dust

12-cup muffin tray and 12 muffin cases

Preheat the oven to 190°C (375°F), Gas mark 5, and line the muffin tray with the paper cases.

Whisk the egg whites in a bowl using a hand-held electric whisk or in an electric food mixer, beating until the egg whites are foamy but not holding stiff peaks. Sift in the icing sugar and flour, then add the ground almonds and melted butter and stir just to combine.

Divide the mixture between the muffin cases, filling each three-quarters full, then add two raspberries and two blueberries to the centre of each cake, pressing the fruit in lightly. Bake for 20–25 minutes or until a light golden colour and slightly springy to the touch.

Remove the friands from the oven and leave in the tin for 5 minutes, then remove from the tray and place on a wire rack to cool completely.

Arrange on a plate and dust with icing sugar to serve.