Blueberry and Orange Friands

Blueberry and Orange Friands

Ingredients

200 gm unsalted butter

250 gm icing sugar

50 gm plain flour

170 gm ground almonds (available from Le Apple)

6 medium egg whites (eggs should be at room temperature)

Grated rind of 1 orange

Blueberries (they were so fresh and firm - Bunny bought them from Soon Lee)

Method

1. Preheat oven to 200C/Gas 6.

2. Butter the muffin tins and put aside.

3. Melt butter and set aside to cool.

4. Sift icing sugar & flour into a bowl.

5. Add almonds and mix icing sugar, flour & almonds together using your fingers. (Bowl 1)

6. Whisk egg whites in another bowl till they form a light & floppy foam.

7. Make a well in the middle of the dry ingredients in Bowl 1 and tip in the egg whites and orange rind and cooled melted butter.

8. Now comes the tricky part of GENTLY but firmly folding in the egg whites into the mixture to form a light batter. Bunny stepped in at this stage.

9. When mixture is smooth and well mixed, divide them into the muffin trays.

10. Pop some blueberries on top.

11. Bake for 15 to 20 minutes until firm to the touch and golden brown. Test with skewer again.

12. Cool in tin for 5 minutes before gently removing them onto a serving tray.

These fairy light cakes were so delicious and look really easy to make when you have Masters as P & B showing you how. The real test is when we have to duplicate this in our own kitchens!

Thank you P & B!