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Time: 1h00

my version of the cherry Bakewell tart
Yes, yes, this is my version of the cherry Bakewell tart, one of my all-time favorite cakes. But, get this - no fat, no flour and contains fruit and nuts. Not only is it perfectly wonderful for gluten-intolerant personages, but also it must somehow count as "good for you". Surely?

* Makes about 12

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Step 1
Preheat the oven to 200'C/400'F/Gas mark 6. Line a 12-hole muffin tin with cupcake cases.
Step 2
Beat the egg yolks and sugar together until pale. In a clean dry separate bowl, whisk the egg whites until stiff peaks form. Gently fold them into the egg yolk mixture, then fold in the ground almonds and baking powder. Spoon the mixture into the prepared cases, and push 1 cherry down into each sponge. Bake in the oven for 15-20 minutes, keeping an eye on them throughout - burnt almond doesn't taste good. Remove from the oven and allow to cool.
Step 3
Make a glace icing and pour a little over each cake. While you are waiting for the icing to set (30 minutes), make the sugar paste cherries. Dye the sugar paste red by dipping a cocktail stick into the red food colouring and transferring it to the paste. Knead the colour in evenly, then make little cherry-sized balls (one for each cupcake), paint them with the edible glue and roll them in the glitter.
Step 4
When the icing is dry, add a little food colouring to the royal icing to make it green. Fill a parchment piping bag with royal icing, squeezing the icing down to the end. Snip the very end off the bag. Stick a sugar paste cherry onto each cupcake with a tiny blob of edible glue and pipe green stalks and leaves with the green royal icing.