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

  1. Preheat oven to 180C and grease a 12 hole muffin tin.
  2. Cream butter and sugar together until pale and fluffy.
  3. 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.
  4. Add the rest of the flour and almonds and mix gently until you have a smooth batter.
  5. 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.
  6. 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.

 

  • words:
  • pictures: David Merewether

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