Fay Ripley's raspberry sweethearts

recipe

Fay Ripley's raspberry sweethearts

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Fay Ripley has teamed up with Macmillan Cancer Support for their World's Biggest Coffee Morning on 25 September to bring you one of her recipes from Fay's Family Food, published by Penguin Books

Ingredients

115g unsalted butter
30g plain or white spelt flour
130g icing sugar, plus extra for dusting
100g ground almonds
3 large egg whites
Grated zest of 1 1/2 unwaxed lemons
100g fresh or frozen raspberries

Directions

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Pre-heat the oven (fan), , gas mark
Melt the butter and use a little of it to generously grease a hole muffin tin. (I use a heart-shaped muffin tin for extra show-off value)
Separately sift the flour and icing sugar into a bowl. Add the almonds and mix
Whisk the egg whites in another bowl to soft-peak stage. Then tip the eggs in to the flour mix. Add the zest. Pour in the butter and gently fold the whole lot together, using a big metal spoon

Source: Macmillan Cancer Support for the World's Biggest Coffee Morning