So, this took two attempts, not bad really. They can be a little reluctant to remove themselves from the moulds so grease well.
These taste just as you would image, like little cherry Bakewell’s. There is something so scrumptious about almond and cherry together, I just love it.
Cherries are also one of my favourite fruits, and they are only around in the uk in the summer, the ones you can buy all year taste of literally nothing.
These may make one big Bundt but could be a little dense in the centre and require a longer bake.
The mini ones are so cute and the look so pretty with a shiny glaze. However, I also like a thick icing that holds it drip. They look gorgeous in white or pink. The pink colour was created by using some juice from a few squished cherries.
- Serves:12 cakes
150ml oat milk/almond/soy
100ml groundnut oil
1 tbs apple cider vinegar
2 tsp almond extract
200g plain flour
70g ground almonds
190g coconut sugar/caster sugar
1 tbs baking powder
1 cup fresh or frozen cherries stoned
150g icing sugar
3-4 cherries stoned and roughly chopped
Good squeeze of lemon juice
½ cup Flaked almonds
Gold leaf if your feeling fancy!
Pre heat the oven to 180°C
Grease 12 mini Bundt cases well or cook in two batches of six.
In a bowl combine all the wet ingredients and set aside.
In another large bowl combine the dry ingredients and add the cherries to coat in the flour mix.
Combine the wet into the dry, no not over mix.
Spoon into the Bundt cases leave about 1 cm from the top.
Place in a pre-heated oven for about 25-30minutes, after which time hey should have risen and bounce back to the touch. Insert a skewer and if it comes out clean, they are done. However, you may hit a cherry so try and insert in the sponge area. If they are not ready give them another 5 minutes and try again.
When they are cooked, remove from the oven and allow to cool completely before you remove them from the moulds.
Turn them out onto a wire rack.
In a small bowl add the cherries and using the back of a fork squish them to remove the juice, strain through a sieve and add to the icing sugar, give it a good mix until smooth and add a squeeze of lemon juice, until you reach your desired consistency.
Using a tsp spoon on some of the icing around the top of each Bundt allowing it to drip down the groves. Sprinkle with flaked almonds.