Dust with icing sugar if you like but the are just as nice served as is. Makes 4-6, depending on size
100 grams Almond Meal
50 grams Plain Flour
50 grams Caster Sugar
40 grams Soft Brown Sugar
100 grams melted butter, cooled
1 teaspoon ground Cinnamon
Nashi, cored, peeled and quartered, then sliced
Place the almond meal, plain flour, caster sugar, brown sugar, cinnamon and eggs into the bowl of a mixer and beat for about 10 seconds before drizzling in the cooled, melted butter. Continue beating until a smooth batter forms.
Line your muffin tin with cases - depending on the size you'll get between 4 and 6 cakes. Pour the batter evenly into the cases - no more than 3/4's full.
Take the slices of nashi and press them vertically into the batter. Don't force them in too far as the batter will rise and swap them.
Place in a preheated 170°Coven and bake until golden and firm - this should take about 20 minutes, but once again this will depend on the cake size.
Dust with icing sugar if you like but the are just as nice served as is.