These tea cakes are perfectly bite-size… so you don’t feel like a pig when eating them… even if you have 10. … or 20 (oops…). I would highly recommend investing in one of these silicon cupcake trays for this size of cake-. It just makes it a lot easier to bake them and to get them out than with a metal tray – especially as you don’t use cupcake cases here.
110g caster sugar
1 tsp vanilla extract
110g self-raising flour
1-2 tbsp milk
60g flaked almonds
40g cocoa powder
Preheat the oven to 175°C
Mix together the butter, sugar, eggs, vanilla extract, flour, milk and flaked almonds together with a hand mixer.
Remove half the mixture and place in a separate bowl – add the cocoa powder to this bowl.
(If using a metal cupcake tin, grease with butter) Add half plain mix and half cocoa mix into each hole until it is half full.
Use a teaspon to swirl two mixes into eachother to give a marble effect.
Sprink the rest of the almond on each cake.
Bake for 10 minutes (or until a skewer comes out clean)
Enjoy and let me know if you have any questions!