Marzipan berry cakes

Prep time less than 30 mins

Cook time less than 30 mins

Makes 12 cakes

Dietary Vegetarian

From Nigel Slater's 12 Tastes of Christmas

Small, warm almondy cakes are just the thing after a frosty Christmas walk. A little cream would be appropriate here.

Method

Preheat the oven to 180C/350F/Gas 4.
Cut out squares of baking parchment that would easily cover the holes of a bun tray. Line each one.
Beat the sugar and butter together in a bowl with an electric mixer until pale and fluffy.
Gradually beat in the eggs, then gradually introduce the flour and ground almonds. Continue to beat until all is well incorporated.
Fold the marzipan into the mixture.
Divide the mixture between the lined cups of the bun tray. Scatter 3-4 berries over each one.
Bake the cakes for 30 minutes, or until springy to the touch.
Sprinkle with a little icing sugar and serve warm.

100g/3Â½oz blueberries

80g/2Â¾oz plain flour

180g/6Â¼oz caster sugar

150g/5oz ground almonds

icing sugar, to serve

100g/3Â½oz marzipan, cut into 1cm/Â½in pieces

180g/6Â¼oz butter, softened

2 free-range eggs

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