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Cherry almond cakes

  • 0:30 Prep
  • 0:45 Cook
  • Makes 6


  • 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


  • 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.
  • 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.
  • 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.

Source: taste.com.au


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