|
Method:
Generously butter six non-stick friand
or muffin tins. Melt the butter and set aside. Sift the
icing sugar and flour into a bowl. Add the almonds and mix with
your fingers. Whisk the egg whites in another bowl to form a
light, floppy foam. Make a well in the center of the dry
ingredients and tip in the egg whites and the lemon rind. Then
lightly stir in the butter to form a soft batter. Divide the
batter among the tins. Sprinkle a handful of blueberries over
each cake and bake in the preheated oven for 15-20 minutes until just
firm to the touch and golden brown. Cool in the tins for 5
minutes, then turn out and cool on a wire rack. To serve, dust
lightly with icing sugar.
|