Almond butterfly cakes

A simple vanilla cake, made with almond meal. Serve the cakes with sweet jam - choose a good jam because it will be worth it!

Ingredients

125 g	Butter
1 tsp	Vanilla extract
½ cup	Caster sugar
2	Eggs
½ cup	Ground almonds (Main)
½ cup	Self raising flour
¼ cup	Milk
1 to serve	Whipped cream
1 to serve	Raspberry jam
1 to dust	Icing sugar

Directions

1. Preheat oven to 180 degC. Line small muffin trays with paper patty cases.
2. Cream the butter, sugar and vanilla until pale.
3. Add eggs one at a time, mixing well. Fold in the almonds and flour, then gently stir in the milk.
4. Spoon mixture into the cases - filling 3/4 full.
5. Bake for 10 minutes or until the cakes spring back when lightly touched.
6. Let cool then slice the tops off and cut in half.
7. Whip cream and put a teaspoonful on top of each cake, top with a little raspberry jam, arrange the "wings" and dust with icing sugar.