CHERRY & ALMOND FRIANDS

These little almond-based cakes are really easy to pull together. A trusty tin of cherries is the hero here, but you can also use fresh strawberries, raspberries or blackberries when they’re in season.

Makes 10 friands l 180g (6oz) butter (salted or unsalted) l 50g (1¾oz) plain

flour l 180g (6oz) icing

sugar l 100g (3½oz)

ground almonds l Grated zest of 2

lemons l A pinch of salt l 5 egg whites l 1 x 400g tin of pitted cherries, drained and juice squeezed out (save the syrup for the recipe across the bottom of the page)

Preheat the oven to 180°C/fan 160°C/gas 4. Heat the butter in a small pan over a medium-high heat for 5-7 minutes, until it becomes a dark, nutty, golden colour – watch it carefully. Leave to cool slightly.

With a pastry brush, use some of the butter to grease 10 of the moulds in a cupcake baking tray or friand tray if you have one. Or, line with 10 paper cupcake cases.

Stir the plain flour and icing sugar (sieve if it’s lumpy) in a large mixing bowl, then add the ground almonds, zest and a pinch of salt.

In a separate bowl, beat the egg whites to a soft, light foam using a whisk, then pour into the flour mix with the rest of the melted butter. Mix together lightly but thoroughly, then pour into the buttered or lined moulds. Pop three cherries into each mould of cake mix, then bake for 1520 minutes, until golden brown.

Take the tray out of the oven and leave the cakes to settle for 20 minutes before carefully removing with a knife.