Taken from my book Cake Angels by Julia Thomas these muffins really are the business. They are wonderfully light and chocolatey with a crispy top. To enjoy your muffins at their best you really should eat them the day they are baked but these taste just as good several days later if stored in an air tight container.
Reputedly the late Queen Mother's favourite cake this is one of my most popular traybakes. It is wonderfully moist and sticky with a lovely crunchy top and keeps very well if stored in an airtight tin. If you prefer you can always make this as a 20cm (8 inch) round cake, which will serve eight to ten people.
Heavenly, melt in the mouth gluten, wheat and dairy free financiers subtly flavoured with orange and a hint of cardamom with a delightful burst of sharp blackberry sweetness. Easy to make, delicious to eat and freeze well