Cherry Friands

These cherry Friands are quick and easy to make, utterly delicious, and can be baked in a muffin tin. Perfect for afternoon tea, and for surprise visitors alike. They keep for several days in an airtight tin, and because the main ingredients are ground almond and egg white, they don't dry out. Pop one in your child's lunchbox, or take for days out in the park, they are the ultimate feel good treat. 
Prep 20 min
Cook 30 min

Ingredients
Makes 12 muffin size cakes

• 250g fresh cherries - stoned and quartered. You can use tinned, but do strain the liquid off and pat them dry before using. They are squishier than fresh, so you many not need to cut.
• 160g icing sugar
• 120g melted butter - plus a little extra to grease a muffin tin
• 65g plain flour
• 100g ground almonds
• 6 medium egg whites

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Method

1. pre-heat the oven to ​180 degrees celsius, gas mark 4. 
2. Smear the holes in your muffin tin with melted butter and dust with flour.
3. Add a pinch of salt to the flour and then stir together with the ground almonds and icing sugar in a large mixing bowl.
4. In a seperate bowl, beat the egg whites with a balloon whisk (or electric hand mixer) just long enough to get a froth on the surface. Then whisk this gently into the dry ingredients until combined with the balloon whisk (not electric beater). 
5. Add the melted butter to the mixture and use your balloon whisk or spoon to combine. Finally add the cherries and stir gently into the mixture. Spoon the batter into the muffin tin and bake for 25-30 minutes. They should be golden brown and bounce back when pressed with a finger tip. Loosen the edges of the cakes with a knife and then leave for 5 minutes before turning out on to a wire rack. Eat warm or cool. Store in an airtight comntainer -0 they will keep easily for a few days and remain deliciously moist.