Fay Ripley's raspberry sweethearts

• 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 ½ unwaxed lemons
• 100g fresh or frozen raspberries

Pre-heated oven 180C (fan), 200C, gas mark 6

1. Melt the butter and use a little of it to generously grease a 6-hole muffin tin. (I use a heart-shaped muffin tin for extra show-off value).
2. Separately sift the flour and icing sugar into a bowl.  Add the almonds and mix.
3. 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.
4. When combined, pour into the tins.  Then drop 2 or 3 raspberries on to each cake.
5. Bake for 20-25 minutes. Cool in the tins for 10 minutes, then turn out and leave to cool.
   To serve, dust with icing sugar.

Storage: These keep really well for up to two days in an airtight container.

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