These sweet little almondy cakes are lovely and moist. Replace the raspberries with other berries if you wish. You could always cook the cakes in paper cases in the tin. If so, omit 25g of the butter.

Makes 12 cakes

Ingredients

175g butter

175g icing sugar

50g plain flour

100g ground almonds

2 eggs

36-60 raspberries

Preheat the oven to 170ºC/325ºF/gas 3. Melt the butter and let it cool. With a little of the melted butter, brush the insides of a muffin tin.

Sift the icing sugar and flour together and add the ground almonds. Beat the eggs with a fork and add to the mixture, stirring to combine.

Add the cooled melted butter and mix well; it will develop into quite a soft batter.

Pour into the pits of the muffin tin, topping each one with 3-5 raspberries. Place the cakes in the oven and cook 14-18 minutes, until just firm in the centre. Wait a few minutes before trying to take the cakes out of the tins. Dust them with icing sugar.