Little Apricot and
Almond Cakes
Serves 12
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.
