Decided to keep things simple today and was inspired from a classic childhood favourite - the cherry bakewell. I used strawberry jam but you could also use raspberry. If you wanted to add that extra almond flavour you could add a thin layer of marzipan before the icing. Try out different ideas!
5 oz plain flour
6 oz sugar
6 oz butter, soft
1 oz ground almonds
1 tsp baking powder
1 tsp almond extract
Step 1] Preheat oven to 155C fan and line a cake tray - this recipe makes between 12 and 18 cupcakes, depending on the size of your cases.
Step 2] Mix together the butter and the sugar.
Step 3] Add the eggs and stir to combine.
Step 4] Add the almond extract, baking powder, ground almonds, and plain flour. Carefully mix together until just combined.
Step 5] Fill each case with a small scoop of mixture - this will be just over half full and ensure that the base of the case is covered.
Step 6] Add a small scoop of jam on top of the cake mixture.
Step 7] Cover the jam with another scoop of cake mixture.
Step 8] Bake for around 15-18 minutes. You will know if the cakes are done by gently pressing the top of the cake - if it springs back, they are ready!
Step 9] Once cooled, decorate as desired. I mixed together icing sugar and water until I reached my desired consistency and drizzled that onto each cake. I then topped the cakes with flaked almonds and a glacier cherry. Enjoy!