These are lovely sweet treats that disappear quickly. Any leftovers freeze very well and are perfect for school lunch boxes.
Makes 48 mini cakes.
150g ground almonds, almond meal
140g gluten free plain flour
80g caster sugar
1 tablespoon gluten free baking powder
100g butter, melted
140g Greek yogurt
1 egg, beaten
1 teaspoon vanilla extract
140g cherry conserve
Preheat the oven to 170 degrees Centigrade. Line 2 x 24 hole mini muffin trays.
In a large bowl, combine the ground almonds, flour, sugar and baking powder. Give it a whisk to get rid of any lumps.
In another bowl combine the butter, yogurt, egg, milk and vanilla extract.
Pour the wet ingredients into the dry and begin to fold in, don’t over mix it.
Spoon the conserve into the batter in dollops and then fold in gently.
Spoon into the prepared cake tins.
Bake for 17-20minutes. Allow to cool on a wire rack.