Little cakes that are perfect with a cup of tea.
120g plain flour
1 tsp baking powder
120g soft butter
120g caster sugar
½ lemon – zest and juice
60g glace cherries quartered
30g flaked almonds
12 hole muffin tin lined with paper cases
Sieve together the flour, cornflour and baking powder.
Cream the butter and sugar until pale. Add the eggs, one at a time, beating well between each and then mix in the flour.
Fold in the lemon zest, cherries and almonds and enough lemon juice to make a dropping consistency.
Spoon into the paper cases and bake in roasting oven of AGA with cold shelf above or 180C for 12-15 minutes.
Leave in the tin to cool for 10 minutes and then transfer to a wire rack until cold.