Secret Centre Cake Bites
Suggested variation; try making an almond drizzle to ice the cakes: mix 225 g icing sugar with (1/2) tsp almond essence and just enough boiling water to make a runny glaze.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and oil a 36-hole silicone mini cupcake mould.
Combine the flour, baking powder, 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 moulds, then add a small spoonful of raspberry jam in the centre of each one.
Top with the rest of the cake mixture then transfer the tin to the oven and bake for 10 - 15 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool.