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By Kate Whitaker
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Preheat the oven to fan 180ºC/gas 4. Generously butter six non-stick friand moulds and set aside.
Melt the butter and leave to cool. Pick and finely chop the rosemary, then destone and slice each apricot into 6 pieces.
In a large mixing bowl, combine the icing sugar, flour and ground almonds.
In a separate mixing bowl, whisk the egg whites, using an electric or hand whisk, until stiff peaks form.
Make a well in the centre of the dry ingredients and tip in the egg whites, finely grate in the lemon zest and add half of the rosemary. Gently stir in the cooled butter and mix everything together, until you have a soft batter.
Pour the batter evenly into the moulds and top with a couple of wedges of apricot and a sprinkling of the chopped rosemary.
Bake for 15 to 20 minutes, or until golden brown, then set aside in the tin until cooled completely. Remove, dust with icing sugar, and serve.