These dainty little cakes are crisp on the outside with a soft chewy macaroon centre. Fresh raspberries are pressed into them just before baking
- 75 g (3 oz) butter
- Grated rind of ½ lemon
- 3 medium egg whites
- 100 g (4 oz) icing sugar
- 40 g (1 ½ oz) plain flour
- 50 g (2 oz) desiccated coconut
- 25 g (1 oz) ground almonds
- 100 g (4 oz) raspberries
- Little sifted icing sugar, to decorate
Lightly oil 6 individual 150 ml (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 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, depending on their size into the cakes. Cook at 200°C / 400°F / 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. Serve warm or cold with cups of tea.
If you don’t have individual tins, pour the mixture into a buttered 12 section deep muffin tin and reduce the cooking time slightly.