Cherry and Almond Cakes


These are an old style cake baked in muffin cases for easy transport in school lunch boxes!

Makes 16.


200g glacé cherries

275g self raising flour

2 teaspoons baking powder

225g butter, at room temperature

225g caster sugar

80g ground almonds

5 eggs

50g flaked almonds


Preheat the oven to 180degrees Centigrade. Line two twelve hole muffin tins with 16 paper cases.

Cut the cherries into quarters, wash and dry well.

Cream the butter and sugar.

Slowly add the eggs, beating each one well in.

Add the flour, baking powder, almond meal and cherries, mix through.

Spoon into the prepared muffin tins.

Bake for 20mins until risen and golden.

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