Cherry Madeleines

Recipe - enough for 10 dariole size cakes

100g butter - plus some for buttering the moulds
100g soft brown caster sugar
100g self raising flour
2 eggs
large pinch vanilla powder
dash amaretto - approx 2 or 3 teaspoons
15 juicy black cherries

Pre-heat oven 170C / Gas 3

Butter up all of your moulds and arrange on a firm baking tray. Cut all the cherries in half and remove the stones. Place 3 cherry halves into the base of each mould - cut side up. Cover with a cloth and place to one side whilst you prepare the madeleines mix.

Cream the butter and sugar together until light and fluffy. I like to get a bit of exercise making these cakes, so I always make them with just a bowl and wooden spoon, but if you want to use your food mixer that's fine. When you ready, whisk the eggs together in a separate bowl and add them, a little at a time, to the cake mix. Add a little flour every now and then to stop the mix curdling. Once all the egg is incorporated you can fold in the remaining flour, the vanilla powder and a dash or two of amaretto.

Divide the mix evenly into the dariole moulds and place in the oven for 20 minutes until golden on the top and springy to the touch.

Once the moulds are cold enough to handle, run a small butter knife around the edge and turn out onto a cooling rack - you may need to slice a little off the bottom so they sit evenly.

Serve as they are, warm or cool, with cream poured over or with just a dusting of icing sugar.