Baltic-style cherry cakes 

Baltic-style cherry cakes
515 kcal


Preparation:55 min
Ready in:55 min
1 serving contains (Percentage of daily recommendation)
Calories515 kcal(26%)
Protein5 g(10%)
Fat28 g(35%)
Carbohydrates64 g(25%)
Added Sugar35 g(39%)
Roughage1 g(3%)

Recipe Development: EAT SMARTER


For cupcakes

For the cupcakes
3 ¾ cupsself-rising flour sifted
6 teaspoonsBaking powder
2 ¼ cupsAlmond flour
2 ¼ cupsbutter
2 ¼ cupssuperfine caster sugar
9eggs beaten
15 tablespoonsOrange juice
3 cupschopped Candied cherry
For the buttercream
2 ¼ cupsunsalted butter
7 cupspowdered sugar
3 teaspoonsAlmond extract
pink Food coloring
To decorate
red sugar heart (decorative)
36Cherries (in syrup)


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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