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Rosemary & apricot friands
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Ingredients:
  • 100g unsalted butter plus extra for greasing
  • 1 sprig of fresh rosemary
  • 4 apricots
  • 125g icing sugar plus extra for dusting
  • 25g plain flour
  • 85g ground almonds
  • 3 medium egg whites
Instructions:
  • Preheat the oven to fan 180ºC/gas 4. Butter six non-stick friand moulds generously. Melt the butter and let it cool. Finely chop the rosemary. Slice each apricot into 6 pieces after removing the stone. In a large mixing bowl, combine icing sugar, flour, and ground almonds. In a separate bowl, whisk egg whites with an electric or hand whisk until stiff peaks form. Make a well in the dry ingredients, add egg whites, lemon zest, and half of the rosemary. Gently mix in the cooled butter until you have a soft batter. Evenly divide the batter into the moulds and top with apricot wedges and chopped rosemary. Bake for 15 to 20 minutes until golden brown, then let cool in the tin. Dust with icing sugar before serving.

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