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Bakewell butterfly cakes
- 115g stork margarine, softened
- 115g caster sugar
- 2 medium free range eggs
- 115g self-raising flour
- 1 teaspoon almond essence
- 56g sieved icing sugar
- 115g butter, softened
- a few drops almond essence
- 4 tbsp morello cherry jam
- extra icing sugar to decorate
Directions:View on BBC Good Food
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