Rose Friands

• 90g plain flour, sifted
• 200g icing sugar, sifted
• good pinch of sea salt
• 180g ground almonds
• finely grated zest of 2 lemons
• 6 egg whites
• 200g unsalted butter
• handful of rose petals

Optional 

•  20g flaked almonds
• edible flowers to decorate

one 12-hole cupcake or muffin tray, greased (a silicone tray is best here)

1. Preheat the oven to 180C fan assisted/gas mark 6.
2. Melt the butter together with the rose petals to infuse, remove from the heat and leave to cool completely.
3. Whisk together the flour and icing sugar in a bowl, then whisk in the salt, ground almonds and lemon zest.
4. Whip up the egg whites until stiff peaks form. Fold the whites into the dry ingredients, then lightly stir in the melted butter. It should come together into a batter.
5. Spoon evenly into your prepared cupcake or muffin tray. Scatter over flaked almonds, if using, and bake for 15-20 minutes, or until a cocktail stick inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes before transferring onto a wire rack to cool completely.