Pistachio, lemon and raspberry friands recipe
 These light and delicate friands are so easy to make. Add a pop of colour with raspberries and pistachios for the perfect springtime bake. 115g/4oz butter, cubed, plus extra for greasing35g/1¼oz plain flour 115g/4oz icing sugar, sifted, plus extra to serve 60g/2¼ oz ground almonds 1 lemon, zest only3 free-range egg whites 50g/1¾oz fresh raspberries 2 tbsp shelled pistachios, roughly choppedpinch salt 115g/4oz butter, cubed, plus extra for greasing 35g/1¼oz plain flour 115g/4oz icing sugar, sifted, plus extra to serve 60g/2¼ oz ground almonds 1 lemon, zest only 3 free-range egg whites 50g/1¾oz fresh raspberries 2 tbsp shelled pistachios, roughly chopped pinch salt Method Preheat the oven to 200C/180C Fan/Gas 6 and grease a non-stick 6-hole muffin tin with butter. Melt the butter in a saucepan over a low heat. Transfer into a large, heatproof bowl to cool completely. Once cool, mix in the flour, icing sugar, ground almonds, lemon zest and a pinch of salt. Whisk the egg whites in a separate bowl using an electric whisk (or in a stand mixer) until frothy. Gently fold the egg whites into the flour mixture until you have a thin batter. Pour the batter into the holes in the tin, filling each about three-quarters full. Put 3 raspberries into each hole, then sprinkle over the pistachios. Bake for 15–20 minutes, or until golden-brown and a skewer inserted into the centre comes out clean. You can finish with a sprinkling of icing sugar if you like. These are best served warm. Preheat the oven to 200C/180C Fan/Gas 6 and grease a non-stick 6-hole muffin tin with butter. Preheat the oven to 200C/180C Fan/Gas 6 and grease a non-stick 6-hole muffin tin with butter. Melt the butter in a saucepan over a low heat. Transfer into a large, heatproof bowl to cool completely. Melt the butter in a saucepan over a low heat. Transfer into a large, heatproof bowl to cool completely. Once cool, mix in the flour, icing sugar, ground almonds, lemon zest and a pinch of salt. Once cool, mix in the flour, icing sugar, ground almonds, lemon zest and a pinch of salt. Whisk the egg whites in a separate bowl using an electric whisk (or in a stand mixer) until frothy. Gently fold the egg whites into the flour mixture until you have a thin batter. Whisk the egg whites in a separate bowl using an electric whisk (or in a stand mixer) until frothy. Gently fold the egg whites into the flour mixture until you have a thin batter. Pour the batter into the holes in the tin, filling each about three-quarters full. Pour the batter into the holes in the tin, filling each about three-quarters full. Put 3 raspberries into each hole, then sprinkle over the pistachios. Put 3 raspberries into each hole, then sprinkle over the pistachios. Bake for 15–20 minutes, or until golden-brown and a skewer inserted into the centre comes out clean. You can finish with a sprinkling of icing sugar if you like. These are best served warm. Bake for 15–20 minutes, or until golden-brown and a skewer inserted into the centre comes out clean. You can finish with a sprinkling of icing sugar if you like. These are best served warm. Recipe tips I use salted butter in this recipe as a counter to all that icing sugar sweetness. You could use the leftover egg yolks for custard or ice cream.