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.
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
1 teaspoon vanilla extract
140g cherry conserve
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.
15 thoughts on “Almond And Cherry Mini Cakes”
Yum Yum Yum ❤
Thanks so much Jack!😀Ros
I don’t play or watch cricket, but these are the cup cakes for me this summer. Just want to know, if I don’t want to use gluten free flour and baking powder should I adjust the amounts?
Hi Mary, you can just use regular flour in the same quantities, enjoy! Ros
Yum!! Great combination!!!
Thanks PS! 😀 Ros
Reblogged this on clawingmywayin.
Thanks for the re blog! 😀Ros
The muffins look absolutely awsome!
Thanks so much Green Delhi! 😀 Ros
going to try
Enjoy Foodies! 😀 Ros
Almonds and cherries work really well together!
They certainly do Chef! 😀Ros