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    Friday, January 01, 2016

    Cherry almond cakes Recipe

    Cherry almond cakes Recipe

        Melted butter, to grease
        250g butter, at room temperature
        155g (3/4 cup) caster sugar
        55g (1/4 cup, firmly packed) brown sugar
        1 teaspoon vanilla bean paste
        3 eggs
        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

    Cherry almond cakes Recipe
        Step 1

        Preheat oven to 160°C. Brush six 200ml-capacity muffin pans with melted butter. Cut six 20cm discs from non-stick baking paper. Line the prepared pans with the discs, pleating the edges to fit.
        Step 2

        Use an electric beater to beat the butter, caster sugar, brown sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the cherry, almond meal, sherry and combined flour to the butter mixture and stir until well combined.
        Step 3

        Divide the mixture evenly among the prepared pans and sprinkle with the slivered almonds. Bake for 45 minutes or until firm and golden. Set aside in the pans to cool completely. Dust with icing sugar.

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    Item Reviewed: Cherry almond cakes Recipe Rating: 5 Reviewed By: Mrs. Chef
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