Raspberry Friands

Ingredients
1 cup pure icing sugar
1 cup almond meal
1/2 cup Gluten Free Plain Flour *
5 egg whites, lightly beaten
180g unsalted butter, melted
zest of 2 lemons, grated
Handful of frozen raspberries

Method
Heat oven to 180 C
Melt butter, mix all ingredients together in a bowl except butter with a whisk. Once ingredients are amalgamated, mix in butter.
Pour mixture into 12 patty cases in a cupcake tin or buttered friand tins
Place 2 or 3 frozen raspberries on top of the cakes.
Place tins in oven and cook for 15-20 minutes.

Notes:
Delicious eaten warm but keep well and stay moist for up to 1 week if they last that long.
Sometimes I prefer to make more smaller cakes from the same mix just put less mixture into each patty case.

* Gluten Free Plain Flour - Orgran mix available from healthfood section of the supermarket works well