If floral flavours aren’t to your liking, you can add any some citrus zest in its place in this recipe, or just drop a few seasonal berries into your friand mixture before baking. These little cakes are delicious eaten fresh from the oven, but will keep very for 5-6 days.
- 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
- 20g flaked almonds
- edible flowers to decorate
one 12-hole cupcake or muffin tray, greased (a silicone tray is best here)
- Preheat the oven to 180C fan assisted/gas mark 6.
- Melt the butter together with the rose petals to infuse, remove from the heat and leave to cool completely.
- Whisk together the flour and icing sugar in a bowl, then whisk in the salt, ground almonds and lemon zest.
- 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.
- 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.