- 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
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
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