Ingredients – The Jam Goddess
200g of ground almonds
3 medium eggs
7 tbsp of maple syrup
4 tbsp of coconut oil
1 tsp of baking powder
1/2 jar of raspberry jam
100g of dark chocolate
A couple of hours in advance, heat up the raspberry jam in a saucepan, pour into a shallow container so it’s about 0.5cm deep and refrigerate to set.
Preheat the oven to 180c and lightly grease 2 muffin tins. (or 1 to use in 2 batches).
In a large bowl, stir together the ground almonds and baking powder. Then mix in the eggs, butter/coconut oil and maple syrup until a smooth, thick batter is formed.
Scoop about a tsp of the batter and press it into one of the muffin tin holes. It should fill about half of the tin. Tap the tin once filled to smooth out any bumps in the middle. Repeat with the rest of the batter then bake in the oven for 15-20 minutes until golden brown.
Leave to cool on a wiring rack for at least 30 minutes before assembling the cakes.
Use a small cookie cutter (smaller than the width of the cakes) or just a spoon to create the jam circles. Place one circle on each of the cakes and leave in the fridge for a few minutes whilst you prepare the chocolate.
Break the chocolate into small chunks and add to a heat-proof bowl. Place the bowl over a pot of simmering water, stirring until the chocolate is melted and runny. Leave to cool for a couple of minutes.
Carefully, using a small spoon, add the chocolate on top of the cakes.
Leave to set in the fridge for a few minutes and they should be ready!