Cranberry and Orange Mini Cakes

Preheat oven to 350ºF. Grease 12 muffin tins. Or in this case square individual cake tins. I recommend you line the bottom of the pan with parchment paper and grease that as well.

In a medium-sized bowl, sift together flour, baking powder, salt and orange zest. Set aside.

In a large mixing bowl, cream butter and sugar. After the mixture is pale and fluffy, add eggs one at a time mixing until they are incorporated into the batter. Whisk in the vanilla.

Next, add half the flour and stir in gently. Then add all the milk and orange juice and mix in the remaining flour. Once it is all incorporated, add dried cranberries and stir to combine.

Pour batter into prepared dish, top with slivered almonds and bake for approximately 20 minutes. Insert a toothpick in the center and when just a few crumbs come off, it is done. Remove from oven and place on a wire rack to cool for just a few minutes. Remove from pan after about 5 minutes and let it cool for a further few minutes.

This can be served straight away. Will keep for a few days in an airtight container.