Oven: 160/170 deg.C
120/30 g. ground almonds
approx. 10g of dessicated coconut - making the amount up to 140g.
140g softened butter - or Flora and butter
140g golden caster sugar
140g self-raising flour
2 large eggs
1 tsp. vanilla extract or 1/2 tsp. vanilla and 1/2 tsp. almond essence.
Paper Muffin cases plus tin.
1. In a large bowl, beat all the cake ingredients together. Dont overbeat.
If the batter looks a little heavy, beat in a little slightly cooled boiled water, until the right consistency is reached.
2. About half fill the paper cases with batter, leaving about a teaspoon of batter in the bowl, to top each cake.
3. Place a small 'dollop' of jam (use a teaspoon and your finger :) ) on top of each cake, and place approx. a teaspoonful of the remaining batter on top of the jam. A blob of batter is fine, as long as the jam is mostly covered.
Dont overfill the paper cases.
Bake for 20 minutes - plus extra time if necessary.
Bake until the cakes have risen, and beginning to become golden.
Test with a skewer to see if cooked through.
175g softened butter
1/2 tsp. vanilla extract
2-3 tablespoons of milk and/or lemon juice - (lemon juice is good against the sweetness).
350g icing sugar - sifted