These mini cakes taste just as you would image: like little cherry Bakewells. The mini ones are adorable, and look so pretty with a shiny pink or white glaze – although I also like a thick icing that holds its drip.
There's something so scrumptious about bringing almond and cherry together – I just love this combination of flavours.
Cherries are also one of my favourite fruits, although sadly, the ones you can buy all year round taste of barely anything. I recommend making these cakes with frozen cherries, or those grown in the UK in summertime, when they're at their best.
A couple of baking tips: these cakes can be a little reluctant to remove themselves from their moulds, so make sure you grease them well. You could also use the mixture to make one big Bundt cake, although this will require a longer bake and a careful eye.
150ml oat, almond, or soy milk
100ml groundnut oil
1 tbsp apple cider vinegar
2 tsp almond extract
200g plain flour
70g ground almonds
190g coconut or caster sugar
1 tbsp baking powder
1 cup fresh or frozen cherries, stoned
For the icing
3-4 cherries, stoned and roughly chopped
150g icing sugar
Good squeeze of lemon juice
½ cup flaked almonds
Gold leaf (optional)
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