200 g butter, diced plus extra for greasing
275 g cake flour
2t baking powder
Salt a pinch
215 g caster sugar
4 large free-range eggs
1t vanilla extract
Whipped cream, for serving
Apricot jam, for serving
1. Preheat the oven to 180°C. Grease a 12-cavity muffin pan with butter. Place the butter in a mixing bowl, then sift the flour, baking powder, salt and add the sugar.
2. Rub together using your fingertips until the mixture resembles fine breadcrumbs. Add the eggs, one at a time, stirring until mixed. Add the vanilla extract and mix.
3. Scoop two heaped spoonfuls into each cavity of the muffin pan. Bake for 20–25 minutes, or until puffed up and cooked through.
4. Cool slightly, then remove from the pan using a palette knife. Serve with cream and apricot jam or any jam of your choice.