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    Mini cherry and almond loaves

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    Mini cherry and almond loaves

    Packed full of glacé cherries and topped with flaked almonds, these moreish, moist cakes are perfect for any time of day.

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 12


    300g Cooks’ Ingredients Glacé Cherries
    225g butter, softened and cut into cubes
    225g golden caster sugar
    225g self-raising flour
    100g ground almonds
    ½ tsp almond essence
    4 Columbian Blacktail eggs, beaten
    25g flaked almonds


    1. Preheat the oven to 150°C, gas mark 2. Butter 12 x 125ml mini loaf tins and line the sides with baking parchment, or line a deep 12-hole muffin tin with paper muffin cases.
    2. Wash the cherries and pat them dry with kitchen paper, then cut into quarters and set aside.
    3. Place all the ingredients, except the glacé cherries and flaked almonds, in a large mixing bowl and beat until well combined and smooth. Stir in the chopped cherries and spoon evenly into the prepared cake tins. Scatter the top of each with flaked almonds and bake for about 30-35 minutes, or until golden and a skewer comes out clean.

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