So, this took two attempts, not bad really. They can be a little reluctant to remove themselves from the moulds so grease well.
These taste just as you would image, like little cherry Bakewell's. There is something so scrumptious about almond and cherry together, I just love it.
Cherries are also one of my favourite fruits, and they are only around in the uk in the summer, the ones you can buy all year taste of literally nothing.
These may make one big Bundt but could be a little dense in the centre and require a longer bake.
The mini ones are so cute and the look so pretty with a shiny glaze. However, I also like a thick icing that holds it drip. They look gorgeous in white or pink. The pink colour was created by using some juice from a few squished cherries.
150ml oat milk/almond/soy
100ml groundnut oil
1 tbs apple cider vinegar
2 tsp almond extract
200g plain flour
70g ground almonds
190g coconut sugar/caster sugar
1 tbs baking powder
1 cup fresh or frozen cherries stoned
150g icing sugar
3-4 cherries stoned and roughly chopped
Good squeeze of lemon juice
½ cup Flaked almonds
Gold leaf if your feeling fancy!
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