Apple teacakes

1.Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease the recesses of a mini loaf tray. Line bases and long sides with baking paper.

2.In a medium bowl, using an electric mixer, cream butter, sugar and almond essence together until light and fluffy. Add eggs one at a time, beating after each addition. Fold flour and coconut through.

3.Spoon mixture evenly among recesses until half full. Arrange apple slices over top of each. Bake for 15-20 minutes, until cooked when tested.

4.To make topping: Place butter and honey in a microwave-safe bowl. Microwave on medium-high 1 minute, stirring once, until butter has melted and mixture is bubbling. Brush over cakes and sprinkle with almonds. Cool in pan 5 minutes. Transfer to wire rack to cool completely.