You will need:
175g/6oz butter
115g/4oz ground almonds
225g/8oz icing sugar,sifted
65g/2 and a half oz plain flour,sifted
6 egg whites
115g/4oz fresh raspberries
For crunchy sugar frosting:
Juice of 1 small lemon
150g/5oz caster sugar
Preheat oven at 200c/400f/gas mark 6
Grease the cups of a friand or bun tin with melted butter and dust lightly with flour
Turn the tin upside down and tap it to get rid of any excess flour
Melt the butter and then leave it aside to cool
Put the almonds, sugar and flour in a mixing bowl and stir together
In a separate bowl beat the eggs white lightly for 15 seconds
Add the egg whites to the dry ingredients and mix
Add the melted butter to the bowl and mix until combined
Pour the mixture into the cups and press one raspberry into the centre of each
Bake for 20-25 minutes until the friands are pale golden
Leave to cool slightly then turn them out on to a wire rack
To make the sugar frosting mix the lemon juice with the sugar and leave it for 10 minutes
Drizzle over the tops of the cooled cakes and leave to set for several hours.
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