Little Apricot and Almond Cakes

Little Apricot and Almond Cakes

Serves 12

Points per serving: 3½ (Original points)

150 g polyunsaturated margarine

150 g caster sugar

3 medium eggs, beaten

 ½ tsp almond extract

180 g self raising flour

3 fresh apricots, pitted and quartered

2 tsp icing sugar

Preheat oven to Gas Mark 4/180°C/350°F. Put 12 paper bun cases into a 12-hole bun tin.

Beat margarine and sugar together using a hand-held electric whisk until pale, light and fluffy. Whisk in beaten eggs, a little at a time. Stir in almond extract. Sift in the flour then use a large metal spoon to fold it in gently.

Share mixture between the bun cases and put a piece of apricot on top of each one.

Bake for 18-20 minutes until golden and firm to the touch. Cool.

Serve sprinkled with icing sugar.