Blueberry & lemon friands
An Australian dessert. Ready in about 44 minutes. Difficulty: medium.
- 24 minPrep (about)
- 20 minCook (about)
- 44 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
- 5 oz unsalted butter
- 7 oz powdered sugar Shopping tip: Powdered sugar (UK: icing sugar).
- 1 ⅓ oz flour
- 4 oz almonds
- 5 egg whites
- 2 unwaxed lemons
- 4 oz blackberrie
How to make it
Steps in our own plain words.
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Turn the oven on to 400°F (350°F for a fan oven)/conventional 400°F.
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Butter six non-stick or muffin tins.
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Melt the butter.
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Set aside to cool.
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Sift the icing sugar and flour in a bowl.
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Add the almonds.
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Mix everything between your fingers.
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Whisk the egg whites in another bowl till they form a light, floppy foam.
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Make a fully in your centre of your dry ingredients, tip in your egg whites and lemon rind.
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Lightly mix in the butter to form a tender batter.
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Sprinkle a handful of blueberries over every cake.
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Bake for 15-20 minutes until firm to the touch and golden.
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Cool in the tins for 5 minutes.
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Turn out plus cool on a wire rack.
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Dust lightly with icing sugar.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.