Ingredients
Method
1.Preheat oven to 170°C fanbake and line a 12-hole Texas muffin tin with baking paper.
2.In a stand mixer beat together the butter and sugar until combined. Add the eggs, vanilla and lemon zest and beat again.
3.Add half the flour, half the ground almonds and half the milk and mix until combined. Add the remainder and mix again. Do not over-mix.
4.Spoon mixture into lined muffin holes. Gently press the fruit pieces into the top of each cake and then sprinkle with a little raw sugar.
5.Bake in the oven for 20 minutes or until the tops are turning golden and a skewer comes out clean when inserted into the centre of a cake.
6.Set tin aside to cool. When cakes have cooled, remove from tin. Serve with cups of tea or add to lunchboxes.
