Heat oven to 175 C /160 C fan/ gas 3
Cut 9 x 5”/13cm squares of baking paper. Use a 12 cup muffin tray. Place a square of paper over a muffin cup and push down with the index and middle finger of both hands. Rub round the edges to crease the paper and create a case. Repeat until you have 9 muffin cases. This will give your muffins an artisan bakery look.
Cream the butter and caster sugar using an electric whisk until pale and fluffy
Beat in the eggs (one egg at a time ensuring the egg is well combined before adding the next one)
Mix the flour with the baking powder. Fold in half the flour until just combined and then fold in the rest until just combined. Add the ground almond and fold until just combined
Mix the vanilla extract with the milk. Pour in and fold until fully incorporated. It will look a bit like porridge
Spoon 1.5 dessert spoon of cake batter into each case
Add a tsp of cherry curd to the centre of each case then cover with another dessert spoon of cake batter
Scatter with flaked almonds and bake in the centre of the oven for 25 minutes until the skewer test comes out clean. Remember the curd will be soft and will stick to the skewer
Transfer to a cooling rack when baked. Mix 10ml boiled water with 60g icing sugar, drizzle over the cake and allow to cool before serving
Store in an airtight container for 3 days- like it will last that long!