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Cherry Almond Cakes
The taste of summer, though you can make these all the year round these days.
Makes 12 large cup cakes
150 g frozen (but defrosted) black cherries
50 g caster sugar
You can use up to 100g sugar depending on how sweet you like it
Bring both to the boil and then leave to cool in the pan
For the sponge
180 g butter
165 g soft brown sugar
1 tablespoon Greek Yoghurt
1.5 teaspoons almond extract
2 eggs
170 g self raising flour
30 g ground almons - stirred into the flour
2 - 3 tablespoons flaked almonds
Place 12 muffin cases into a 12 hole tin
Preheat the oven to 170ºC, 325ºF, Gas 3
Cream together the butter, sugar, yoghurt and almond extract
Sift 4 tablespoons of the flour and almond mixture over the creamed mix
Add the eggs, beaten together lightly, and beat into the mixture
Add the rest of the almond and flour mix and fold in
Share the mix equally into each of the muffin cases
Lightly swirl a teaspoon of the cherry mixture and sprinkle a few almonds on top
Bake for 18 minutes