100g unsalted lactose free butter, melted and cooled

125g icing sugar, plus extra for dusting

25g gluten free plain flour

85g ground almond

3 medium egg whites

1 unwaxed lemon, grated rind only

85g blueberry

Serves - 6


Preheat the oven to fan 180C/conventional 200C/gas 6. Generously lactose free butter six non-stick friand or muffin tins.

Melt the lactose free butter and set aside to cool. Sift the icing sugar and gluten free flour into a bowl.

Add the almonds and mix everything between your fingers. Whisk 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 in the lactose free butter to form a soft batter.

Divide 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.

Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.

Recipe adapted from: Good Food
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