Fruity Honey Cakes
- 0.333 cup self-rising flour (sifted)
- ½ cup ground almonds
- ¼ cup superfine caster sugar
- ½ cup honey
- ½ cup butter (softened)
- 2 large eggs
- 1 tsp Almond essence
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
Combine the flour, ground almonds, sugar, honey, butter, eggs and almond essence in a bowl and whisk together for 2 minutes or until smooth.
Divide the mixture between the paper cases, then transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack to cool.
Dust the cakes with icing sugar then top each one with half a strawberry and a raspberry.