Ingredients

The following ingredients have 4 Servings
  • 160g unsalted butter, melted, cooled, plus extra to brush
  • 2/3 cup (100g) plain flour, plus extra to dust
  • 1 2/3 cups (200g) icing sugar, plus extra to dust
  • 1 cup (125g) almond meal
  • 6 eggwhites
  • Finely grated zest of 1 lemon, plus extra to serve (optional)
  • 1 1/2 cups (180g) icing sugar, sifted
  • Finely grated zest of 1 lemon
  • Juice of 1 lemon

Instruction

  • Preheat oven to 180°C. Brush a 12-hole friand pan with a little melted butter, then dust with a little flour, shaking out excess.
  • Sift the flour and sugar into a large bowl, then stir in the almond meal.
  • Place eggwhites in a small bowl and lightly froth with a fork, then add to the flour mixture with the melted butter and lemon zest, stirring to combine.
  • Divide batter among friand holes, filling to two-thirds full. Bake for 18-20 minutes until golden and a skewer inserted into the centre comes out clean. Cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
  • Meanwhile, for the lemon icing, place the icing sugar and zest in a bowl, then stir in enough juice to make a soft icing.
  • Drizzle lemon icing over the cooled cakes and allow to set. Dust friands with extra icing sugar and garnish with extra lemon zest, if using.