These are a great alternative to the traditional Christmas fruit cake with ground almonds, cinnamon and mixed spice but without the heavy fruit.
Recipe
Makes 12
Ingredients
125g unsalted butter, softened
200g golden caster sugar
4-6 drops almond extract
4 eggs, lightly beaten
150g self raising flour
175g ground almonds
1 tsp mixed spice
1/2 tsp ground cinnamon
Icing
60g unsalted butter, softened
85g full fat cream cheese
225g icing sugar, sifted
1/4 tsp ground cinnamon
Christmas sprinkles - Preheat the oven to 180C or gas mark 4. Line a 12 hole muffin tin with 12 paper cases.
- Place the butter, sugar and almond extract in a large bowl and beat together until light and fluffy, then gradually beat in the eggs. Sift in the flour and fold into the mixture with a metal spoon, followed by the ground almonds. Spoon the mixture into the paper cases.
- Bake in the preheated oven for about 20 minutes until risen and golden brown. Transfer to a wire rack and leave to cool completely.
- Cream the butter and cream cheese together in a mixer for a couple of minutes. Add the icing sugar and cinnamon and beat until smooth but be careful not to over beat as the mixture can go runny. Pipe a swirl on top of each cake and finish with sprinkles.
