Ingredients

• 125 grams butter
• ½ cup caster sugar
• 1 teaspoon vanilla essence
• 2 eggs
• ¼ cup ground almonds
• 1 cup self raising flour
• ¼ cup apricot jam or 50 grams marzipan paste
• 12 canned apricot halves, well drained

Topping

• 1 cup self-raising flour
• 125 grams butter
• ½ cup caster sugar
• 2 tablespoons flaked almonds, optional

Method

1. Beat the butter, sugar and vanilla essence together until creamy.
2. Beat in the eggs one at a time.
3. Fold in the ground almonds and self-raising flour.
4. Divide the batter evenly among 12 well-greased muffin tins.
5. Place a teaspoon of jam or marzipan paste on top and cover with an apricot half.
6. Rub the topping ingredients together and sprinkle evenly on top.
7. Bake at 190°C for 20-25 minutes until well risen and golden.