I’m gluten and lactose intolerant so use a gluten free flour mix and Lactofree lactose reduced milk to make these fragrant little cakes but it’s impossible to tell that they are not made with regular ingredients. They work perfectly well however with ordinary wheat flour and milk.
● 4 oz olive oil based margarine
● 4 oz golden caster sugar
● 2 large eggs
● 1 oz ground almonds
● 3 oz plain flour or gluten free flour mix
● 2 level tsps baking powder
● 2 tbsp milk (or Lactofree), approx
Whisk margarine and sugar until pale and smooth, add the eggs one at a time and whisk each in, measure ground almonds, flour and baking powder into a separate bowl or jug and stir to mix, add to the egg mixture a little at a time beating until smooth. Add the milk or Lactofree to make a mixture that is just pourable and pour into a 12 hole muffin tin (or 2x 6!),
Bake at 180℃ for 12 minutes and turn out to cool.