Homefood and drink

Almond and cherry crunch

Almond and cherry crunch
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Serves: 12
Time to make: 30 mins (Hands-on time: 10 mins, Cooking time: 20 mins)

2 eggs
1/2 cup sugar
50ml rice bran oil
1 teaspoon vanilla essence
1 cup self-raising flour
1 teaspoon baking powder
1/2 teaspoon baking soda
70g ground almonds
1/2 cup unsweetened apple sauce
75g glace cherries
30g sliced almonds

Step 1 Preheat oven to 180ºC. Line a 12-hole muffin tray with 12 cupcake cases.

Step 2 In a bowl, beat eggs and sugar until fluffy and pale. Stir in oil and vanilla. Carefully fold in sieved flour, baking powder, baking soda, ground almonds and apple sauce.

Step 3 Place washed cherries on kitchen paper, dab off excess water and cut in halves. Fold into muffin mixture.

Step 4 Fill cupcake cases two-thirds full then sprinkle with sliced almonds. Bake in oven for 15-20 minutes until springy to touch. Leave in tray to cool for 5 minutes. Remove and place on a cake rack until completely cool. Store in an airtight container for 2-3 days.

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