Lightly fold through the ground almonds and flour with a wooden
Spoon the mixture into the muffin tray and bake for 20 minutes or
until the cakes are golden and cooked when tested with a skewer.
Gently remove the cakes from the tray while still hot. Combine the
lemon juice and sugar, pour a little over each cake. Resist them
for three minutes while you put the kettle on.
Serve them warm with a pot of Inspiration