Plum, blackberry and bay friand bake from Ottolenghi Simple

Whisked egg whites and very little flour make friands wonderfully light, and the ground almonds make them really moist. Traditionally they’re small cakes, but here I tip the batter into a baking dish and cook it whole.

You can make the batter well in advance here, if you want to get ahead – it keeps well in the fridge up to a day ahead – but don’t macerate the fruit for this amount of time as it will become too juicy.

Serve with custard, vanilla ice cream or cream. The fruit can be played around with, depending on the season. Raspberries and peaches can be used in the early summer months, for example.

Taken from Ottolenghi Simple by Yotam Ottolenghi, Tara Wigley and Esme Howarth (Ebury Press, £25)