Moist Almond and Citrus Drizzle Cakes

After noticing the best before date on the eggs in my kitchen was the 4th Feb, I decided I'd better use them up. I really fancied making a lemon drizzle cake (so tangy and sweet!) and remembered one I made months ago which had ground almonds in the recipe. I looked on the Good Food website for the recipe but alas! the website was down for maintance. I got a complete bargin with the ground almonds for this recipe, 30p for 200g!

So I came up with this adapted recipe for fairy cakes :)

Ingredients:

- 110g Butter/Spread

- 110g Caster Sugar

- 2 Eggs, lightly beaten

- 60g Ground Almonds

- 60g Self Raising Flour

- Zest of a Lemon

- Zest of an Orange

- Few drops of Almond and Vanilla extracts

- Juice of a Large Lemon

- 2 Tablespoons of Granulated Sugar

Method

- Preheat your oven to 180C or 170C for fan ovens.

- Using an electric whisk, cream the butter, caster sugar and zests together.

- Once creamed and fluffy add the extracts, almonds and eggs, beat together.

- Once combined fold in the flour.

- Spoon into cake cases(about three quarters full) and bake for 20 minutes.

- Once cooked mix the lemon juice and granulated sugar together, stab the cakes with a cocktail stick and spoon some of the lemon juice mixture over each cake.

These are best eaten warm.