It’s October folks so my posts will be in pink for “Going For Pink October 2007”.
I had been pondering of what to bake next, whilst opening my store cupboard a tub of glace cherries came starring back at me. A bottle of Amaretto liqueur, which I had needed for something I had baked at one time or another, a packet of ground almonds waiting to be used at some stage too. This is how these mini loaves came into being. This is pure retro cake with a little twist of Amaretto icing!
I adore the way these little glace cherries glint like red jewels sat adorned on top of each mini loaf. Amaretto glazed icing, flakes of almonds and cherry, truly unite all the flavours for that perfect finish to each mini loaf.
Here is my recipe.
Mini Cherry & Almond Loaves
Makes 6 mini loaves
75g (3 oz) self-raising flour, sieved
25g (1 oz) ground almonds
110g (4 oz) butter, soft
110g (4 oz) caster sugar
2 eggs, beaten
1 tsp almond essence
75g (3 oz) glace cherries, washed, patted dry and chopped into quarters
2 tbsp milk
For The Icing
110g (4 oz) icing sugar, sieved
2 tsp Amaretto liqueur
½ - 1 tsp cold water, enough for a runny icing
3 glace cherries chopped in half for decoration
A few flaked almonds for decoration
Preheat the oven to 180° C/fan ovens 160°C/350°F/Gas mark 4. You will need a 6-hole mini loaf tin, greased and floured (tap out the excess flour and throw away).
In a bowl add the butter and sugar, then beat until creamy and fluffy. Add a little of the beaten egg at a time with the almond essence until all combined. Fold in the ground almonds and flour, then add the milk and gently mix in. Fold in the glace cherries through the mixture.
Divide the mixture equally between the mini loaf tin and with a spatula smooth the mixture on the tops.
Place into the preheated oven on the middle shelf for 25 minutes or until firm to touch and a skewer inserted into the centre comes out clean.
Leave in the loaf tin to cool for 10 minutes before turning out onto a wire rack to finish cooling.
To make the icing, in a bowl place the sieved icing sugar, Amaretto liqueur and ½ teaspoon of water and then beat until smooth. If the icing isn’t runny enough add the extra ½ teaspoon of water.
When the loaves are cold, spoon over the icing in equal amounts on each one. Place a few flaked almonds and half a cherry for decoration on top of the icing.
Note: If you don’t fancy using Amaretto just add a few drops of almond essence and a little more water to the icing.
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