Little Jam Cakes
Suggested variation; this recipe works really well with cherry jam in the centre too.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and oil a 12-hole silicone cupcake mould.
Combine the flour, ground almonds, sugar, butter, eggs and almond essence in a bowl and whisk together for 2 minutes or until smooth.
Divide half of the mixture between the paper cases then add 1 tsp of plum jam in the centre of each one.
Top with the rest of the cake mixture then transfer the mould 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.