These little cakes remind me in taste and texture of almond macaroons which I ate as a child. They are easy to make and taste delicious.
My tins (in the photograph below) have removable bases and were given to me by an elderly lady who had been an avid baker but found she was baking less and less. The tins are old, well used and I love them. I'm sure you too have baking tins that have been passed onto you.
If you need a dessertcumcake recipe that is inexpensive to make then look no further......
Slightly adapted recipe from Mary Berry's Absolute Favourites.
Makes: 6
You will need: six tins with removable bases measuring approximately 7cm or a muffin tin
75g butter, melted
100g self-raising flour
100g caster sugar
1 large egg, beaten
½ tsp almond extract
1 x Braeburn apple, peeled and thinly sliced
15g flaked almonds
1. Preheat the oven to 180ºC.
2. Grease the inside of the tins with butter and dust with flour. Place the tins on a baking tray.
3. Pour the melted butter into a bowl. Add the sugar, flour, egg and almond extract and mix until smooth.
4. Spoon a little of the mixture into the base of each tin, arrange a few apple slices over the cake batter and spoon the remaining cake mixture on top, level with the back of a teaspoon.
5. Scatter the flaked almonds over the cake mixture. Bake for 25–30 minutes, or until risen and golden.
6. Place on a cooling rack for 10 minutes, remove the cakes from the tins. Serve warm (reheat in a microwave) with crème fraîche or ice cream.
