Baltic-style Cherry Cakes

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 cup Almond flour; 0.75 cup butter; 0.75 cup superfine caster sugar; 3 eggs (beaten); 5 tablespoons Orange juice; 1 cup chopped Candied cherry; 0.75 cup unsalted butter; 2.333 cups powdered sugar; 1 teaspoon Almond extract; pink Food coloring; red sugar heart (decorative); 12 Cherries (in syrup)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

easy

Difficulty

Preparation:

55 min.

Preparation

Calories:

515

calories

Calories

How many calories can I eat?

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	515 kcal	(25 %)
Protein	4.68 g	(5 %)
Fat	27.73 g	(24 %)
Carbohydrates	63.62 g	(42 %)
Sugar added	35.39 g	(142 %)
Roughage	0.96 g	(3 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	239.16 mg	(29,895 %)
Vitamin D	0.5 μg	(3 %)
Vitamin E	3.69 mg	(31 %)
Vitamin B₁	0.09 mg	(9 %)
Vitamin B₂	0.14 mg	(13 %)
Niacin	1.11 mg	(9 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	37.6 μg	(13 %)
Pantothenic acid	0.1 mg	(2 %)
Biotin	0.2 μg	(0 %)
Vitamin B₁₂	0.36 μg	(12 %)
Vitamin C	2.86 mg	(3 %)
Potassium	35.38 mg	(1 %)
Calcium	125.67 mg	(13 %)
Magnesium	23.96 mg	(8 %)
Iron	1.04 mg	(7 %)
Iodine	15.13 μg	(8 %)
Zinc	0.11 mg	(1 %)
Saturated fatty acids	14.86 g
Cholesterol	104.81 mg

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

cupcakes

For the cupcakes: 1 ¼ cups
self-rising flour (sifted); 2 teaspoons
Baking powder; ¾ cup
Almond flour; ¾ cup
butter; ¾ cup
superfine caster sugar; 3
eggs (beaten); 5 tablespoons
Orange juice; 1 cup
chopped Candied cherry

For the buttercream: ¾ cup
unsalted butter; 2.333 cups
powdered sugar; 1 teaspoon
Almond extract; pink Food coloring

To decorate: red sugar heart (decorative); 12
Cherries (in syrup)

How healthy are the main ingredients?

egg Orange juice

print shopping list

Preparation steps

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

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

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

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

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.

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.

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