The dad in your life will love these - a special little treat just for Father's Day which the entire family can enjoy. Forget the calories for this occasion: if you can't give dad a treat on Father's Day, when can you?
Ingredients
150g pot natural yoghurt
3 eggs, beaten
1 teaspoon vanilla extract
175g caster sugar
140g self-raising flour
100g ground almonds
175g unsalted butter, melted
For the chocolate frosting
100g dark chocolate
140g unsalted butter
140g icing sugar
Method
1. Line a 12-hole muffin tin with paper cases and heat oven to 190C.
2. In a jug, mix the yoghurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.
3. Add the yoghurt mix and melted butter, and quickly fold in with a spatula or metal spoon – don’t overwork it.
4. Spoon into the cases (they will be quite full) and bake for 18-20 minutes or until golden, risen and springy to the touch.
5. Cool for a few minutes, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to three days or freeze as soon as possible.
Chocolate frosting
1. Melt the chocolate in the microwave on High for 1½ minutes, stirring halfway. Leave to cool.
2. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate. Cover and chill for up to one month.
3. Up to 48 hours before serving (or the day before if it’s really hot), bring back to room temperature, then spread over the cakes.
4. Put the chocolate buttons on. Keep cool, out of direct sunlight.
Tips
- If you want to make it more chocolatey, substitute 1 tablespoon of the self-raising flour for 1 tablespoon cocoa powder.
- If you don't want to use nuts, swap the ground almonds for 100g of plain flour. The taste will still be great; they just won't keep as long or freeze as well.
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