Fruity Ladybirds
(6 servings)
|
Put half a cup of raisins and half a cup of dried cranberries in a bowl and cover with boiling water. In another bowl beat 125 grams of margarine and one cup of sugar until light and fluffy. Add three eggs, one at a time, beating until just combined between additions. |
 |
 |
Add drained dried fruits, one cup of grated apple, one cup of flour, half a cup of almond meal and three tablespoons of sour cram and mix to a dough. |
|
Put the dough into a greased ladybird baking tin and bake it for 40 minutes at 160 degrees Celsius. Let the cakes cool down for five minutes before turning over. |
 |