Arts
The taste of summer, though you can make these all the year round these days.Makes 12 large cup cakes150 g frozen (but defrosted) black cherries50 g caster sugarYou can use up to 100g sugar depending on how sweet you like itBring both to the boil and then leave to cool in the panFor the sponge180 g butter 165 g soft brown sugar1 tablespoon Greek Yoghurt1.5 teaspoons almond extract2 eggs170 g self raising flour30 g ground almons - stirred into the flour2 - 3 tablespoons flaked almondsPlace 12 muffin cases into a 12 hole tinPreheat the oven to 170ºC, 325ºF, Gas 3Cream together the butter, sugar, yoghurt and almond extractSift 4 tablespoons of the flour and almond mixture over the creamed mixAdd the eggs, beaten together lightly, and beat into the mixtureAdd the rest of the almond and flour mix and fold inShare the mix equally into each of the muffin casesLightly swirl a teaspoon of the cherry mixture and sprinkle a few almonds on topBake for 18 minutes