Cherry almond cakes Recipe
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 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
Method
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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