Raspberry & vanilla friands

Preheat the oven to 180ºC, gas mark 4. Brush the holes of a 12-hole muffin tin with melted butter, then dust each with flour, shaking out any excess. Warm the raspberry jam in a small saucepan for 2-3 minutes until loosened, then stir in the raspberries; set aside.

In a bowl, mix together the flour, ground almonds, icing sugar and a pinch of salt. In a separate large mixing bowl, use an electric hand mixer set to a low speed to whisk the egg whites for 1-2 minutes until frothy and foamy. Sift the dry ingredients over the egg whites and fold in gently until just combined. Finally, pour in the melted butter and vanilla essence, then stir until just combined.

Evenly spoon the batter into the holes of the tin, filling them about ⅔ full. Put 2 or 3 of the jam-coated raspberries on top of each. Bake on the middle shelf of the oven for about 25 minutes or until golden. Cool in the tin for 5 minutes before easing the friands out by running the tip of a small sharp knife around the edges, then lift onto a wire rack to cool completely. Dust with a little icing sugar before serving or store at room temperature. They will keep in an airtight container for 2-3 days.