Preheat the oven to 180°C/160°C fan. Grease your friands or muffin tins.

Scatter the ground almonds on a baking tray and place in the oven for about 5 minutes, until they have a nice golden colour, this will contribute to the flavour of the final cake.

Melt the butter in a pan over a high heat. Once it has melted keep cooking until you've nearly burnt it (it should be a nice dark brown colour). Remove from the heat and leave to cool.

In a large bowl, mix icing sugar, flour, toasted almonds and egg whites together, mixing vigorously to combine. Then drizzle in the melted butter, stirring all the time, until the mixture is all amalgamated.

Spoon the mixture into your tins - you want them just over a centimetre deep, add your fruit, then bake for 10-12 minutes until just golden. Leave to cool, then dust will icing sugar to serve.