Name: Baltic-style cherry cakes
Total time: 55 min
Yield: 12
Cuisine: Russian
Ingredients: 1.25 cups self-rising flour sifted; 2 teaspoons Baking powder; 0.75 cups Almond flour; 0.75 cups butter; 0.75 cups superfine caster sugar; 3 eggs beaten; 5 tablespoons Orange juice; 1 cup chopped Candied cherry; 0.75 cups unsalted butter; 2.333 cups powdered sugar; 1 teaspoon Almond extract; pink Food coloring; red sugar heart (decorative); 12 Cherries (in syrup)

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Difficulty:	easy
Preparation:	55 min
Ready in:	55 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	515 kcal	(26%)
Protein	5 g	(10%)
Fat	28 g	(35%)
Carbohydrates	64 g	(25%)
Added Sugar	35 g	(39%)
Roughage	1 g	(3%)
Vitamin A	239.16 µg	(30%)
Vitamin D	0.5 µg	(10%)
Vitamin E	3.69 mg	(31%)
Vitamin B1	0.09 mg	(8%)
Vitamin B2	0.14 mg	(10%)
Niacin	1.11 mg	(7%)
Vitamin B6	0.01 mg	(1%)
Folate	37.6 µg	(19%)
Pantothenic Acid	0.1 mg	(2%)
Biotin	0.2 µg	(0%)
Vitamin B12	0.36 µg	(14%)
Vitamin C	2.86 mg	(4%)
Potassium	35.38 mg	(2%)
Calcium	125.67 mg	(16%)
Magnesium	23.96 mg	(6%)
Iron	1.04 mg	(7%)
Iodine	15.13 µg	(10%)
Zinc	0.11 mg	(1%)
Saturates	15 g
Uric Acid	0 g
Cholesterol	104.81 mg

Recipe Development: EAT SMARTER

Ingredients

For cupcakes

For the cupcakes

3 ¾ cups	self-rising flour sifted
6 teaspoons	Baking powder
2 ¼ cups	Almond flour
2 ¼ cups	butter
2 ¼ cups	superfine caster sugar
9	eggs beaten
15 tablespoons	Orange juice
3 cups	chopped Candied cherry

For the buttercream

2 ¼ cups	unsalted butter
7 cups	powdered sugar
3 teaspoons	Almond extract
	pink Food coloring

To decorate

	red sugar heart (decorative)
36	Cherries (in syrup)

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Directions

1 For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

2 Sift the flour and baking powder into a bowl and stir in the ground almonds.

3 Beat the butter and sugar in a mixing bowl until soft and creamy. Beat in the eggs, one at a time until smooth.

4 Stir in the orange juice until blended, then stir in the flour mixture and cherries.

5 Spoon the mixture into the paper cases and bake for about 25 minutes until golden and springy to the touch. Cool in the tin for a few minutes, then place on a wire rack to cool completely.

6 For the buttercream: beat the butter until soft. Sift in the icing sugar and beat until smooth. Beat in the almond extract and food colouring until blended.

7 Spread the buttercream on the cakes, mounding it in the centre. Sprinkle with sugar hearts and top with a whole cherry.

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