Use 1×12 tin muffin pan. Grease pan and place on a baking tray. Preheat oven to 200 degrees C.
Place egg whites in a medium bowl; whisk lightly with a fork until combined. Add butter, ground almonds, sugar and flour. Stir with a wooden spoon until just combined.
Spoon mixture into prepared pan. Top with strawberry slices. Bake for about 25 minutes. Cool the cakes in the pan for 5 minutes; turn out onto wire rack to finish cooling. Dust with icing sugar.
The high proportion of ground almonds to flour makes them very moist and beautifully rich. They are most often made in oval or rectangular moulds or boat-shaped ones, but a standard muffin tin can be used.
Try this, too…
For a coffee flavour, dissolve 1 tbsp instant coffee granules in a little boiling water; add to the batter. * For a crunchy texture, chop 65 g pistachio nuts and add to the batter. * For Apple and Blueberry Friands, combine 75 g plain wholemeal flour and 30 g self-raising flour. Add 60 g sifted icing sugar and 100 g ground almonds. Add 80 ml milk, 60 ml canola oil, 200 g chopped, tart cooking apples and 85 g blueberries and stir until just combined. Preheat oven to 200 degrees C. Beat 5 egg whites to soft peaks stage and carefully fold into mixture. Spoon into pan. Bake for 25–30 minutes. Leave in pan 10 minutes before turning out. Dust with icing sugar.