Mini Strawberry Frangipanes
Method
Step 1:
Preheat the oven to 180°C (fan 160°C, gas mark 4). Separate 24 petite four cases and put into 2 x 12 section mini muffin tins. Halve or quarter the strawberries depending on their size and keep 24 pieces to one side. Chop the rest.
Step 2:
Cream the butter and sugar together until soft and pale. Add the flour and egg and mix until smooth, then stir in the ground almonds and almond extract.
Step 3:
Stir in the chopped strawberries then spoon into the petite four cases. Press one of the reserved strawberry pieces into each one then sprinkle with the flaked almonds. Bake for 12-15 minutes until well risen, golden brown and the cakes spring back when pressed with a fingertip.
Step 4:
Leave to cool for 10 minutes then transfer the cakes to a wire rack to cool completely. Pack into a box lined with non-stick baking paper and tie with ribbon. Best eaten on the day of making.
