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	Podcast:		Recipe for the day
	Episode:		Cherry Almond Cakes
	Category:		Arts
	Duration:		00:08:54
	Publish Date:		2018-09-24 13:27:17
	Description:		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
	Total Play:		0

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