Pre-heat the oven to 180°C/160°C fan/Gas Mark 4.

Sift the icing sugar and flour into a medium-sized bowl to remove any lumps, then stir in the ground almonds and lemon zest.

Whisk the egg whites until they form peaks and add to the almond mixture along with the vanilla extract and the melted butter. Combine the ingredients using a folding action then lightly stir in 2/3 of the raspberries.

Divide the mixture equally between the 6 cups and top with the remaining raspberries.

Bake in the centre of the pre-heated oven for 20-25 minutes or until the centre springs back when touched.

Allow the friands to firm up in the tin for a few minutes before turning out onto a cooling rack. To serve, dust with icing sugar.

Cook's Notes

For gluten-free friands substitute gluten-free flour for the plain flour and use gluten-free icing sugar.

Other fruits can be used in place of raspberries such as blueberries, blackberries or small slices of ripe stone fruits such as peaches or apricots.