Almond And Cherry Mini Cakes

With the start of cricket season here in Western Australia it is time to get back to baking for the shared morning teas when the boys play matches at their home ground.

These are lovely sweet treats that disappear quickly. Any leftovers freeze very well and are perfect for school lunch boxes.

Makes 48 mini cakes.

Ingredients

150g ground almonds, almond meal

140g gluten free plain flour

80g caster sugar

1 tablespoon gluten free baking powder

100g butter, melted

140g Greek yogurt

1 egg, beaten

125mls milk

1 teaspoon vanilla extract

140g cherry conserve

Method

Preheat the oven to 170 degrees Centigrade. Line 2 x 24 hole mini muffin trays.

In a large bowl, combine the ground almonds, flour, sugar and baking powder. Give it a whisk to get rid of any lumps.

In another bowl combine the butter, yogurt, egg, milk and vanilla extract.

Pour the wet ingredients into the dry and begin to fold in, don’t over mix it.

Spoon the conserve into the batter in dollops and then fold in gently.

Spoon into the prepared cake tins.

Bake for 17-20minutes. Allow to cool on a wire rack.