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Little cherry almond cakes - easy to make and perfect for picnics!

Little Cherry Almond Cakes

Makes 8-12 cakes
Author Domestic Gothess



  • 175 g (¾ cup) softened butter
  • 240 g (1 cup + 2tbsp) caster sugar
  • 4 large eggs
  • 130 g (1 cup + 1tbsp) ground almonds
  • 130 g (1 cup + 1tbsp) plain flour
  • ½ tsp baking powder
  • ½ tsp almond extract
  • 16 cherries pitted and halved


  • 60 g (2oz) pitted cherries (about 8 cherries) (I used defrosted frozen)
  • 250 g (2 + ½ cups) icing sugar


  • Preheat the oven to 180°C/350°F/gas mark 4. Line a 12-hole muffin tin with cake cases or use silicone cake moulds – grease them thoroughly.
  • Beat the butter and sugar together with an electric mixer until light and fluffy. Beat in the eggs one at a time.
  • Mix together the ground almonds, flour and baking powder and lightly fold in to the butter mixture. Stir in the almond extract.
  • Divide the mixture between the cases or moulds and press a couple of halved cherries into the surface of each so that they are just covered with batter.
  • Bake for 20-25 minutes or until golden and firm to the touch and a skewer inserted into the centre comes out clean. Allow to cool until they can comfortably be handled then either transfer the cake cases to a wire rack, or carefully turn the cakes out of the silicone moulds if using and place on a wire rack to cool.
  • Once the cakes are cold, make the icing. Place the icing sugar and pitted cherries into a food processor and blend until smooth. The icing should be thick but pourable; if it is too runny then add more icing sugar and blend again; if it is too thick then add a couple more cherries and blend.
  • Spoon the icing over the tops of the cakes and serve.
  • The cakes will keep for a couple of days in an airtight container but once they have been iced they are best eaten the same day.