- Cherry & Almond Mini Loaf Cakes.jpg (27.72 KiB) Viewed 343 times
Takes: 45 minutes (plus cooling time)
Serves: 8 (makes)
No nutritional information available.
Ingredients
- 80g unsalted butter, plus extra for greasing
- 520g unsalted whole almonds
- 165g caster sugar, plus 2 tsp extra
- 5 eggs
- 425g can black cherries in syrup, drained and the syrup reserved
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Grease an eight-hole mini loaf tin and line the holes with baking paper. Melt the butter in a small saucepan.
2. Blend 480g of the almonds and the sugar in a food processor until the mixture resembles ground almonds.
3. Whisk the eggs and melted butter together in a large bowl. Stir in the almond mixture. Spoon into the prepared tin.
4. Coarsely chop the remaining almonds. Top the cakes with the cherries and chopped almonds, then sprinkle over the extra sugar. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack.
5. Place the reserved cherry syrup in a small pan and bring to the boil over a medium heat. Simmer for 5 minutes or until thickened. Cool slightly.
6. Serve the cakes warm, drizzled with the warm syrup, and with creme fraiche if liked.
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