- Preheat oven to 180⁰C and grease a 12 hole muffin tin.
- Cream butter and sugar together until pale and fluffy.
- Mix in flour and almonds. Add eggs and vanilla essence bit by bit and making sure it is well incorporated before adding the next bit (best done with food processor or mixer). If the mixture is looking like it is curdling, add a spoonful of the flour and scrape down the sides.
- Add the rest of the flour and almonds and mix gently until you have a smooth batter.
- Divide equally into the muffin tin and scatter with the flaked almonds. Bake for 20 minutes until cooked and turn out onto wire rack and cool.
- Cut in half just before serving and fill with crème Chantilly ( whipped cream mixed with icing sugar and vanilla essence) or lemon curd mixed with mascarpone in equal quantities, and some fresh raspberries or strawberries. Dust with icing sugar.
125g Ground Almonds
75g Self Raising Flour
175g Unsalted Butter
200g Light Muscovado Sugar
4 Medium Sized Eggs, lightly beaten
1tsp Vanilla Extract
Flaked Almonds
Cake-baker extraordinaire and creator of Cocolicious cake company, Lucinda Hamilton, shares her deliciously different recipes for the perfect afternoon tea
- words: Lucinda Hamilton
- pictures: David Merewether
You may also like
Sausage & apple rolls
Apples go so well with pork and with pastry. Choose a good cooking variety and some high quality sausage meat for these deliciously simple-to-make sausage rolls – perfect to serve at Halloween or Bonfire Night.
Apple, cauliflower & Stilton salad
This crunchy salad is ideal for the autumn – whatever the weather. It is hearty enough to serve for a light lunch or supper on its own, but equally good as a side dish. Use firm, tangy dessert apples like...
Hedgerow harvest cake
Celebrate the season with a delicious combination of fruits and nuts gathered from the hedgerows (or the supermarket). Apple is a very useful ingredient in general for cakes, either grated or as apple purée, as it will help to keep...
