Cherry almond fairy cakes with pistachio dust
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16 (makes 16 cupcakes)
Time to make:
45 mins (Hands-on time: 20 mins, Cooking time: 25 mins)
$0.80 per serve
(at time of publication)
Full ingredients list:
1/2 cup castor sugar
115g reduced-fat spread
2 eggs, lightly beaten
1 teaspoon vanilla bean paste
1/2 cup self-raising flour
1/2 cup ground almonds
1 cup fresh cherries, de-stoned
25g pistachio nuts, crushed
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180°C. Line muffin trays with paper cases. Beat sugar and spread together until creamy.
Step 2Add eggs with vanilla paste and beat. Fold in flour and almonds. Spoon mixture into paper cases. Drop a cherry or 2 into the centre of each sponge and press down lightly. Bake for 20-25 minutes until golden brown, well risen and firm to touch.
Step 3Cool slightly. Serve sprinkled with crushed pistachios.
These cakes will keep for up to 2 days in a sealed container or you can freeze them once completely cold on baking day.
Frozen cherries (eg. Fruzio) are available if you want to enjoy cherries out of season.
About this recipe
First published: February 2015