175g caster sugar
1 tsp vanilla extract
3 eggs, lightly beaten
55g ground almonds
150g self raising flour
buttercream icing
8 mini chocolate flakes
sugar sprinkles
seedless raspberry jam
Preheat the oven to 180°c. Line a 12 hole muffin tin with 8 paper cases.
Put the butter, sugar in a large bowl and beat together until light and fluffy, then beat in the vanilla extract. Gradually beat in the eggs, then fold in in the almonds and flour. Spoon the mixture into the cases.
Bake for 20-25 minutes. Cool on a wire rack. Spoon the mixture on top once cool, in a heap like an ice cream cone. Press a flake into each cake, sprinkle with sprinkles and heat up the jam and drizzle on top.
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