Ingredients
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Olive oil cooking spray
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2 cups self-raising flour, sifted
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3/4 cup caster sugar
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1/3 cup almond meal (ground almonds)
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125g butter, melted
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2 teaspoons vanilla extract
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1/2 cup red glace cherries, chopped
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1 cup milk
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Silver cachous, to decorate
Icing
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1 1/2 cups icing sugar mixture, sifted
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10g butter, softened
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2 tablespoons boiling water
Method
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1Preheat oven to 180C/160C fan-forced. Spray two 12-hole mini fluted bundt pans liberally with oil.
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2Combine 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.
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3Make 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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