Preparation time: 20 minutes
Cooking time: 15-20 minutes
- 75g (3 oz) butter
- Grated rind of ½ lemon
- 3 medium egg whites
- 100g (4oz) icing sugar
- 40g (1 ½oz) plain flour
- 50g (2oz) desiccated coconut
- 25g (1oz) ground almonds
- 100g (4oz) raspberries
- A little sifted icing sugar, to decorate
- Lightly oil 6 individual 150ml (1/4 pint) metal friand or mini loaf tins and line the bases with a little greaseproof or non-stick baking paper then put the tins on a baking sheet. Warm the butter and lemon rind in a small saucepan until the butter has just melted then leave to cool.
- Whisk the egg whites in a large bowl until stiff, moist looking peaks then gradually whisk in the sugar a little at a time (no need to sift first) and continue to whisk until smooth and glossy.
- Sift the flour over the top, add the coconut and ground almonds and gently fold together. Gradually fold in the melted butter until just mixed.
- Divide the mixture between the tins then smooth the surface. Press 4 or 5 raspberries into the cakes. Cook at 200C / 400F / gas mark 6 for 15-20 minutes until the tops are golden and a skewer comes out cleanly when inserted into the centre.
- Leave to cool for 5 minutes then loosen the edges with a knife, turn out on to a wire rack and dust the top with a little sifted icing sugar.
With thanks to British Summer Fruits for this recipe.