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This is a slight twist to a classic british dessert, Cherry Bakewell. It’s fairly easy recipe to make, the only difficult portion i found was for the icing is fast to set so it may be hard to work very quickly if you are a perfectionist. I opted to go with a premade jam instead of making my own, It made this process much easier so you can just buy some nice organic jams from your local stores i find are just as good. Overall it’s a nice recipe, and a nice taste.
- 1 cup butter, softened
- 1 cup caster (superfine) sugar
- 4 large eggs
- 2 tsp almond extract
- 1 cup almond flour
- 1 cup all-purpose flour, sifted
- 3-1/2 tsp baking powder
- 1/2 tsp salt
- raspberry conserve / jam (jelly)
- 4 cups icing (confectioners’) sugar, sifted
- 1/2 cup lemon juice
- 12 glace cherries, halved
Preheat the oven to 350°F and line a muffin tray with paper cases, set aside.
Cream the butter and sugar with the almond extract until light and fluffy, then add the eggs beating throughly between each addition.
Sift in the flour and baking powder, then add the almond flour and mix to combine.
Fill each cupcake liner to slightly more than 1/2 full. These rise a bit and you need room for the icing on top if you want a nice look.
Allow the cakes to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Once cool, using a cupcake corer, core each of the cupcakes and fill with raspberry jam, then trim the top of the core and replace on the cupcake.
To make the glace icing, sift the icing (confectioners’) sugar into a large bowl and mix with the lemon juice until you get a thick smooth icing.
Spoon the icing onto each cupcake and use a icing palette knife to gently help ease the icing to the edges. Immediately place half a glace cherry on top of each cupcake, and repeat this step with the remaining cupcakes.