Ingredients Click to find out more about the ingredients
115g unsalted butter
90g/3 large egg whites
130g icing sugar, plus extra for dusting
2g/zest of 1½ unwaxed lemons
30g plain flour
1) Preheat oven to 200°C, Gas 6. 2) Melt the butter and use a little to generously grease a six-hole muffin tin. 3) Separately sift the flour and icing sugar into a bowl. Add the almonds and mix. 4) Whisk the egg whites, in another bowl, to the soft peak stage. 5) Add the eggs into the flour mix. Add the lemon zest. Pour in the butter and gently fold the mixture together, using a large metal spoon. 6) When combined, pour into the tins. 7) Drop 2/3 raspberries onto each cake. 8) Bake for 20-25 minutes. 9) Cool in the tins for ten minutes then turn out and leave to cool. 10) To serve, dust with icing sugar.