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)

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Difficulty:

easy

Difficulty

Preparation:

55 min.

Preparation

Calories:

515

calories

Calories

Nutritions

1 cupcake contains
(Percentage of daily recommendation)

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

Our nutritional traffic light explained

more nutritions

Vitamin A	239.16 mg	(29,895 %)
Vitamin D	0.5 μg	(3 %)	more
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 %)	more
Pantothenic acid	0.1 mg	(2 %)
Biotin	0.2 μg	(0 %)	more
Vitamin B₁₂	0.36 μg	(12 %)	more
Vitamin C	2.86 mg	(3 %)
Potassium	35.38 mg	(1 %)	more
Calcium	125.67 mg	(13 %)	more
Magnesium	23.96 mg	(8 %)	more
Iron	1.04 mg	(7 %)	more
Iodine	15.13 μg	(8 %)	more
Zinc	0.11 mg	(2 %)	more
Saturated fatty acids	14.86 g
Cholesterol	104.81 mg		more

Recipe author: EAT SMARTER

My cookbook

Ingredients

Preparation

Ingredients

for 12 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)

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Preparation

Preparation steps

Step 1/7

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

Step 2/7

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

Step 3/7

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

Step 4/7

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

Step 5/7

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.

Step 6/7

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.

Step 7/7

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