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

Whisk together the icing sugar, flour, zest and almonds 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.

Fold in the melted butter and about half of the berries – ensure the butter is just incorporated before spooning into your prepared tin.

Stud the extra berries on top of your berries, two or three per cake.

Scoop into your prepared pan and bake for 25-30 minutes until risen, browned and a skewer comes out clean from the centre of a friand.

Cool in the tin for 10 minutes then remove to sit on a rack to cool. They will be a little more fragile due to the soft fruits compared to other friand recipes on this blog.

Make the topping by mixing the icing sugar and enough orange juice to make a thick but pourable paste that just about runs off your spoon. Drizzle over the cooled cakes with a fork to get nice zig zagging lines.

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.