These gorgeous little cakes make the perfect Valentine’s Day treat but would be delicious at any time of year. We bake an almond sponge, top it with flaked almonds then hollow out the centre to be filled with jam. Naturally sweetened jam is available in most supermarkets. We love the rosy hue of strawberry or raspberry jam, but you can use any flavour you like.
The centre pieces of cake that are scooped out of the middle can be used in a trifle or as an ice cream topper.
you will need one 12 hole muffin tin for this recipe. We find that an oiled, floured muffin tin works well for these cakes and we love the elegant appearance without any liners, but if you prefer you can bake yours in muffin cup liners.
