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Vanilla cherry wreath cakes

  • 1:05 Prep
  • 0:30 Cook
  • Makes 24


  • Olive oil cooking spray
  • 2 cups self-raising flour, sifted
  • 3/4 cup caster sugar
  • 1/3 cup almond meal (ground almonds)
  • 125g butter, melted
  • 2 teaspoons vanilla extract
  • 1/2 cup red glace cherries, chopped
  • 1 cup milk
  • Silver cachous, to decorate


  • 1 1/2 cups icing sugar mixture, sifted
  • 10g butter, softened
  • 2 tablespoons boiling water


  • 1
    Preheat oven to 180C/160C fan-forced. Spray two 12-hole mini fluted bundt pans liberally with oil.
  • 2
    Combine flour, sugar, almond meal, butter, vanilla, cherries and milk in a bowl. Spoon mixture into holes of prepared pans. Bake, 1 pan at a time, for 13 to 15 minutes or until golden brown and a skewer inserted into centre of 1 cake comes out clean. Stand cakes in pan for 2 minutes before turning onto a wire rack to cool.
  • 3
    Make icing: Place icing sugar and butter in a bowl. Add boiling water. Stir until mixture is smooth. Place wire rack with cakes over a baking tray. Drizzle icing over cake tops. Decorate with cachous. Set aside for 30 minutes to set. Serve.

Source: taste.com.au


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