Blueberry & lemon friands

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the ovenTurn the oven on to fan 180C/conventional 200C/gas 6. Generously butter six non-stick friand or muffin tins. Melt the butter and set aside to cool.
2. 2Sift the icing sugar and flour into a bowl. Add the almonds and mix everything between your fingers.
3. 3WhiskWhisk the egg whites in another bowl until they form a light, floppy foam. Make a well in the centre of the dry ingredients, tip in the egg whites and lemon rind, then lightly stir through the butter to form a soft batter.
4. 4Divide the batter among the tins, a large serving spoon is perfect for this job. Sprinkle a handful of blueberries over each cake and bake for 15-20 minutes until just firm to the touch and golden brown.
5. 5ServeCool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.