- 300g dried fruit
- 50g chopped almonds
- 275 plain flour
- 225g margarine
- 225g light brown soft sugar
- Finely grated rind of a lemon
- 4 eggs,beaten
- 36 blanched almonds to decorate
Line a 12 hole muffin pan with paper cases. and pre-heat the oven to 170C.
Combine to dried fruit,chopped almonds and 1 tbsp of the flour and stir to combine. Cream the margarine and sugar until pale and fluffy,then then beat in the lemon zest. Slowly add the eggs and sift and fold in the remaining flour. Fold in the fruit and nut mixture. see also : Delia’s Fresh Coconut Layer Cake recipe
Split the mixture between the prepared muffin cases and arrange the almonds on top. Bake for 45 –50 minutes or until a clean skewer inserted in the cakes comes out clean.
Cool in the tin for 15 minutes before turning them out onto a wire rack to cool completely.
They can be stored in an airtight tin wrapped in greaseproof paper.
Serve with custard or lightly whipped cream for a dinner party dessert,or have one with a cup of tea when you feel in need of a pick-me-up. see also : Delia’s Ginger Cake recipe