• 40 g (1½ oz) amaretti biscuits
  • 40 g (1½ oz) light muscovado sugar
  • 65 g (2½ oz) lightly salted butter, softened
  • 1 egg
  • 65 g (2½ oz) self-raising flour
  • ½ teaspoon baking powder
  • 50 g (2 oz) icing sugar, sifted
  • 2 teaspoons lemon juice
  • 4 plums, stoned and chopped
  • 8 unblanched almonds, chopped

Place 16 mini silicone muffin cases on a baking sheet.

Put the biscuits in a polythene bag and crush with a rolling pin until finely ground. Tip into a bowl and add the sugar, butter and egg, then sift in the flour and baking powder. Beat with a hand-held electric whisk until smooth and creamy. Divide among the cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 10 minutes, or until risen and just firm. Leave in the cases for 2 minutes, then transfer to a wire rack to cool completely.

Make the icing by beating the icing sugar with the lemon juice to make a smooth paste. Spread a little over the cakes and sprinkle over pieces of the chopped plums and almonds. Drizzle a little more icing on top.

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