Makes 12. Use foil cases.
125g unsalted butter
125g caster sugar
2 med eggs, lightly beaten
1/2 tsp almond essence/extract
100g self raising flour
50g ground almonds
1 tsp baking powder
2 tbsp milk
60g cherry conserve
- Preheat oven to 180c. Put foil cases in 12 hole cake tray
- Beat sugar and butter until light and fluffy
- Gradually pour in eggs, then almond extract, mix well
- Gradually add flour, baking powder and ground almonds to the mix
- Add the milk, fold it in till mix has a soft dropping consistency
- Spoon batter into the foil cases, 2/3rds full
- Bake for 20-25 minutes. Cool in tin for 5 mins then transfer to wire rack
- When cool, use a cake corer (or knife) to remove the cores, put to one side
- Fill holes with cherry conserve and replace the cores, pushing them down.
Frosting
110g icing sugar
4 tbsp cherry brandy
100g white chocolate
- Melt Chocolate
- Sift icing sugar. Add brandy and mix well
- Add melted chocolate and mix well
- Put frosting on cakes. This frosting will firm up quickly
