Tag Archives: cherry jam

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.

Cherry and Almond Muffins

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A lunch box favourite with the boys and a great way to use up leftover jam!

I like to add ground almonds to this muffin recipe as I think that they go so well with cherries and make the muffins more filling for hungry school boys.

A word of warning about the sour cherries, do check for pips! The first one that I pulled out of the jar and ate had a pip still, not good for my teeth!!!

Makes 12.

Ingredients

175g plain flour

50g ground almonds

2 teaspoons baking powder

80g caster sugar

75g butter, melted

1 egg, beaten

130g yogurt

130mls milk

170g cherry conserve

24 sour cherries in syrup, dried on kitchen towel

Method

Preheat the oven to 170 degrees Centigrade. Line a twelve hole muffin tin.

In a large bowl, combine the flour, ground almonds, baking powder and sugar.

In a jug, combine the cooled butter, egg, yogurt and milk.

Add the wet to the dry ingredients gently without over mixing.

Spoon the conserve in and marble gently through the muffin batter.

Spoon into the lined cases and top each muffin with two cherries.

Bake in the oven for 25-30mins.