• 100 g (3½ oz) whole blanched almonds
  • 100 g (3½ oz) lightly salted butter, softened
  • 100 g (3½ oz) caster sugar
  • 2 eggs
  • 125 g (4 oz) self-raising flour
  • 1 teaspoon baking powder
  • 100 g (3½ oz) natural glacé cherries, quartered
  • 4 tablespoons cherry or strawberry jam
  • 100 g (3½ oz) icing sugar
  • 2–3 teaspoons water
  • 6 fresh cherries, halved and stoned, to decorate

Line a 12-section bun tray with paper cake cases. Put the almonds in a food processor and process until ground.

Tip the ground almonds into a bowl and add the butter, caster sugar, eggs, flour and baking powder. Beat well using a hand-held electric whisk for about a minute until light and creamy.

Stir in the glacé cherries and then divide the cake mixture between the paper cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 25 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.

Press the jam through a sieve to remove any lumps and spread over the tops of the cakes. Beat the icing sugar in a bowl with the water to make a thick icing that almost holds its shape. Spread a little over each cake and decorate with the cherry halves.

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