Yield: 6 servings
|75 grams||Softened butter; (3oz)|
|75 grams||Soft light brown sugar; (3oz)|
|2 mediums||Size eggs at room temperature|
|60 millilitres||Milk; (2fl oz)|
|150 grams||Plain flour; (5oz)|
|1 pinch||Baking powder|
|1 teaspoon||Mixed spice|
|25 grams||Honey; (1oz)|
|50 grams||Blanched almonds|
Preheat the oven to 220 C, 425 F, Gas Mark 7.
Cream the butter and sugar until pale, if using a hand mixer this will take 5 minutes.
Add the eggs gradually beating well after each addition and fold in the flour, baking powder and spice. Lastly add the milk, honey and half the nuts.
Place 6 deep paper muffin cases onto a muffin tray and spoon the mixture into each case. Evenly distribute the almonds on top and bake in the preheated oven for 20 minutes until risen, golden brown and firm to the touch.
Converted by MC_Buster.
NOTES : A sweet light sponge cake suitable for breakfast or mid-morning, or afternoon tea.
Converted by MM_Buster v2.0l.