Categories: Small cakes

Ingredients

• 250 g butter, softened
• 175 g golden caster sugar
• 5 eggs, beaten
• 250 g self raising flour
• 1 t baking powder
• 200 g glace cherries, chopped
• extra 2 T self raising flour
• zest 1 orange, plus 2 T juice
• 200 g ground almonds

Directions

1. Beat butter and sugar until light and fluffy.

2. Add eggs, flour, baking powder, orange zest and juice, and beat well until thick, creamy and evenly mixed.

3. Toss cherries in the extra flour, and fold into the batter along with the ground almonds.

4. Spoon into paper lined cup cake pans.

5. Bake at 180oC approx 20 minutes, until well risen and golden.

6. Cool on wire rack.

7. Ice with butter icing and decorate if wished.

8. eg: with mini chocolate eggs for Easter

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