Ingredients -

For the crumble top

2 tbsp butter

50g plain flour

small handful flaked almonds

2 tbsp demerara sugar

½ tsp ground cinnamon

seeds from 5 cardamom pods, finely ground

For the batter

140g unsalted butter, plus extra for greasing

50g plain flour

140g ground almonds

175g icing sugar, sifted, plus extra to dust (optional)

¼ tsp baking powder

¼ tsp salt

½ tsp ground cinnamon

2 tangy eating apples, ideally red-skinned

4 large egg whites

Directions -

Heat oven to 190C/170C fan/gas 5. Make the crumble top first. Rub the butter and flour together until they look like rough breadcrumbs. Stir in the almonds, demerara sugar, cinnamon and a pinch of the cardamom, saving the rest for the friand batter.

Melt the butter, then let it cool for 5 mins. Meanwhile, generously grease the wells of a 12-hole friand tin (we used a Master Class non-stick friand tin, or you can use a deep non-stick muffin tin). Sift the dry ingredients for the friands, including the remaining ground cardamom, into a large bowl. Also add the rougher bits of almond that collect in the sieve.

Cut 12 thin half-moons from 1 apple, then peel and chop the rest of the fruit into small pieces. Put the egg whites in a separate bowl and whisk until thick, foamy and doubled in size, but not stiff.

Using a spatula or large metal spoon,fold thewhitesintothedryingredients,thenfold in the melted butter until even, followed by the chopped apple. Divide the batter between the tin and top with the crumble, then poke in the apple slices. Bake for 25 mins or until golden and risen. I find it best to let the friands cool in the tin, then carefully ease them out with a palette knife. Best on the day they are made, but will keep in an airtight tin for 2 days, or freeze for 1 month.