Blueberry & lemon friands

Name: Blueberry & lemon friands
Yield: 8
Cuisine: Australiana
Ingredients: 25 g Wheat flour; 85 g Almendras; 1 Lemon; 100 g Unsalted Butter; 85 g Blackberries; 125 g Icing Sugar; 3 Egg White

Fácil

Contains allergens

Cereales con glutenFrutos de cáscara

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 8 (estimated)

Nutrition facts

Protein6 %4 g
Carbs35 %22 g
Fat58 %16 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	236 kcal	328 kcal
Protein	4 g	5.6 g
Carbs	22 g	30.6 g
Fat	16 g	22.2 g

One serving is about 72 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty18/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Australian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Australian

Ingredients

25 g Wheat flour
85 g Almendras
1 Lemon
100 g Unsalted Butter
85 g Blackberries
125 g Icing Sugar
3 Egg White

Instructions

Preheat the oven to fan 180C/conventional 200C/gas 6. Generously butter six non-stick friand or muffin tins. Melt the butter and set aside to cool.
Sift the icing sugar and flour into a bowl. Add the almonds and mix everything between your fingers.
Whisk the egg whites in another bowl until they form a light, floppy foam. Make a well in the centre of the dry ingredients, tip in the egg whites and lemon rind, then lightly stir in the butter to form a soft batter.
Divide the batter among the tins, a large serving spoon is perfect for this job. Sprinkle a handful of blueberries over each cake and bake for 15-20 minutes until just firm to the touch and golden brown.
Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.