125 g (4 oz) unsalted butter, melted and cooled, plus extra for greasing
4 large egg whites
75 g (3 oz) plain flour
150 g (5 oz) icing sugar
100 g (3 1/2 oz) ground hazelnuts
pinch of salt
75 g (3 oz) dried cherries
warmed honey, to serve
Lightly brush a 12-hole friand or mini muffin tin with melted butter.
Whisk the egg whites in a large, clean bowl with a hand-held electric whisk until frothy and foamy, but not stiff. Sift in the flour and icing sugar, then add the hazelnuts and salt and gently fold in until just combined. Fold in the melted butter and dried cherries.
Spoon the mixture into the prepared tin and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–14 minutes until golden and firm to the touch.
Leave to cool in the tin for 1–2 minutes, then transfer to a wire rack to cool slightly. Serve drizzled with warmed honey.