- Melted butter, to grease
- 250g butter, at room temperature
- 155g (3/4 cup) caster sugar
- 55g (1/4 cup, firmly packed) brown sugar
- 1 teaspoon vanilla bean paste
- 3 eggs
- 200g glace cherries, halved
- 155g (1 1/2 cups) almond meal
- 60ml (1/4 cup) sweet sherry
- 100g (2/3 cup) self-raising flour, sifted
- 100g (2/3 cup) plain flour, sifted
- 65g (1/2 cup) slivered almonds
- Pure icing sugar, to dust
- Step 1Preheat oven to 160°C. Brush six 200ml-capacity muffin pans with melted butter. Cut six 20cm discs from non-stick baking paper. Line the prepared pans with the discs, pleating the edges to fit.
- Step 2Use an electric beater to beat the butter, caster sugar, brown sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the cherry, almond meal, sherry and combined flour to the butter mixture and stir until well combined.
- Step 3Divide the mixture evenly among the prepared pans and sprinkle with the slivered almonds. Bake for 45 minutes or until firm and golden. Set aside in the pans to cool completely. Dust with icing sugar.
Where to buy cake boxes: Gift boxes are available from craft and stationery shops, and online from wedding and party suppliers. To hold one muffin-sized cake, you’ll need a box that’s at least 8cm x 8cm. As well as patterned boxes, look for plain or clear boxes to decorate yourself.
Try these tips: When lining the pans, pleat the baking paper to fit. You can cut patterns around the edge, too.
For a smooth batter, completely incorporate each egg into the mixture before adding the next one.
Tie Christmas ribbon around the pleated paper, then place the cakes inside round gift boxes lined with paper doilies.
- Author: Kathy Knudsen
- Image credit: Ian Wallace
- Publication: Australian Good Taste