Name: Vanilla cherry wreath cakes
Prep time: 65 min
Cook time: 30 min
Total time: 95 min
Yield: 1
Ingredients: Olive oil cooking spray; 300.00 gm self-raising flour, sifted; 161.25 gm caster sugar; 33.00 gm almond meal (ground almonds); 125g butter, melted; 8.80 gm vanilla extract; 125.00 ml red glace cherries, chopped; 257.50 gm milk; Silver cachous, to decorate; 225.00 gm icing sugar mixture, sifted; 10g butter, softened; 40.00 gm boiling water

Vanilla cherry wreath cakes

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Prep Time:
65 minutes

Cook Time:
30 minutes

Total Time:
95 minutes

Festive wreath cakes for a cheerful celebration.

Ingredients:

Olive oil cooking spray
300.00 gm self-raising flour, sifted
161.25 gm caster sugar
33.00 gm almond meal (ground almonds)
125g butter, melted
8.80 gm vanilla extract
125.00 ml red glace cherries, chopped
257.50 gm milk
Silver cachous, to decorate
225.00 gm icing sugar mixture, sifted
10g butter, softened
40.00 gm boiling water

Instructions:

Preheat the oven to 180C/160C fan-forced, and generously spray two 12-hole mini fluted bundt pans with oil.
In a bowl, mix flour, sugar, almond meal, butter, vanilla, cherries, and milk. Fill prepared pans with the mixture. Bake one pan at a time for 13 to 15 minutes until golden and a skewer comes out clean. Let the cakes cool in the pan for 2 minutes, then transfer to a wire rack to cool.
Prepare icing by placing icing sugar and butter in a bowl, then adding boiling water. Stir until smooth. Place a wire rack with cakes over a baking tray and drizzle icing over cake tops. Decorate with cachous and set aside for 30 minutes to set. Serve.

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