Easy to make, these little cakes with their delicate almond flavour are a mouthwatering treat. For special occasions, soak the cakes in sherry or freshly squeezed orange juice with a little rum added, then top with whipped cream.
- Preheat the oven to 175C. Place 18 paper baking cups in muffin pans.
- Combine all the cupcake ingredients except the almonds in a medium bowl and beat with an electric mixer until smooth and pale, about 2-3 minutes. Stir in the almonds, then spoon the batter into the cups.
- Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.