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Cherry almond cakes
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Cherry sherry mini cakes - petite delights packed with flavor.
Ingredients:
  • Melted butter, to grease
  • 250g butter, at room temperature
  • 155g (3/4 cup) caster sugar
  • 55g (1/4 cup, firmly packed) brown sugar
  • 1 tsp vanilla bean paste
  • 200g glace cherries, halved
  • 155g (1 1/2 cups) almond meal
  • 60ml (1/4 cup) sweet sherry
  • 100g (2/3 cup) self-raising flour, sifted
  • 100g (2/3 cup) plain flour, sifted
  • 65g (1/2 cup) slivered almonds
  • Pure icing sugar, to dust
Instructions:
  • Preheat your oven to 160°C. Grease six muffin pans with melted butter and line each with a 20cm non-stick baking paper disc, pleating edges to fit.
  • In a large bowl, use an electric beater to whip together butter, caster sugar, brown sugar, and vanilla until light and creamy. Gradually beat in the eggs one at a time. Stir in the cherries, almond meal, sherry, and combined flour until fully combined.
  • Distribute the mixture evenly into the prepared pans and top with slivered almonds. Bake for 45 minutes until golden and firm. Let it cool completely in the pans before dusting with icing sugar.

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