Grease your friand tin with soft butter and preheat the oven to 180°C.

Whisk together the icing sugar, flour, almonds and ground ginger in a big bowl.

Whisk your egg whites until frothy – you don’t need soft peaks or anything like that.

Fold the eggs into the dry ingredients.

Add the lemon zest and 2/3 of the crystallised ginger then fold in the butter.

Scoop into your prepared pan and bake for 25 minutes until risen, browned and a skewer comes out clean from the centre of a friand.

Cool in the tin for 5 or 10 minutes then remove to sit on a rack to cool.

Make the topping by mixing the icing sugar and ginger syrup with enough lemon juice to make a thick paste that just about runs off your spoon. Dip each friand into the icing then sit on a rack and immediately sprinkle with the reserved crystallised ginger before it sets.

Note – you may use a muffin pan instead of a friand tin but you’ll probably have more mixture than you need to make twelve.