Method

• 1

  Lightly oil 6 individual 150ml metal friand or mini loaf tins and line the bases with a little greaseproof or nonstick baking paper then put the tins onto a baking sheet.Warm the butter and lemon rind in a small saucepan until the butter has just melted.Leave to cool.

• 2

  Whisk the egg whites in a large,clean bowl until they form stiff,moist looking peaks then gradually add the sugar a little at a time (no need to sift first) and continue to whisk until smooth and glossy.

• 3

  Sift the flour over the top,add the coconut and ground almonds and gently fold together.Gradually stir in the melted butter until just mixed.

• 4

  Divide the mixture between the tins then smooth the surface.Press 4 or 5 raspberries,depending on their size,into the cakes.Cook at 200°C/400°F/Gas Mark 6 for 15-20 minutes until the tops are golden and a skewer comes out cleanly when inserted into the centre.

• 5

  Leave to cool for 5 minutes then loosen the edges with a knife,turn out onto a wire rack and dust the top with a little sifted icing sugar.Serve warm or cold.

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