Apricot & Almond Butterfly Cakes

  • 75g Whitworths Ground Almonds
  • 140g Whitworths Chopped Apricots
  • 3 medium eggs
  • 150g golden caster sugar
  • 150g self raising flour
  • 150g salted butter
  • 30ml milk
  • For the topping...
  • 2tbsp apricot jam
  • 250g icing sugar, plus a little extra for dusting
  • 125g unsalted butter
  • 1tbsp milk
  • 1tsp almond essence
  • ¼ tsp orange colouring

Ready… Steady… Bake…

  • Preheat your oven to 180°C / Fan 160°C / Gas Mark 5 then place 12 cake cases into a muffin tin.
  • Beat the caster sugar together until soft and creamy, then add one egg at a time beating thoroughly between each one.
  • Fold in the flour, almonds, chopped apricots and milk.
  • Divide equally between the cake cases then bake in the centre of your preheated oven for 20-25 minutes, until golden.
  • Allow to cool in the tin for 10 inutes then transfer to a cooling rack to cool completely.
  • Meanwhile, for the topping... cream the butter until smooth then gradually beat in the icing sugar to a smooth firm consistency. Add the milk, almond essence and colouring then beat well.
  • Using a sharp knife, cut an upside down shallow cone shape out of the top of the cakes. Cut this in half to make the wings.
  • Place a small amount of jam into each of the holes then pipe icing on top to cover the jam, then add the ‘wings’. Sprinkle with a dusting of icing sugar then serve and enjoy!
Print recipe
  • 30 mins
  • 25 mins
  • Makes 12