Iced cherry cakes

Name: Iced cherry cakes
Ingredients: red and brown food colouring; red and brown food colouring; 115 g/4 oz royal icing; 15 ml/1 tbsp brandy or Calvados; finely grated rind of ½ orange; 60 ml/4 tbsp orange juice; 15 ml/1 tbsp brandy or Calvados; 350 g/12 oz sugarpaste; 150 g/5 oz glacé (candied) cherries, halved; 150 g/5 oz sugarpaste; green food colouring; 175 g/6 oz/1½ cups self-raising (self-rising) flour; 10 ml/2 tsp baking powder; 75 g/3 oz/¾ cup ground almonds; 175 g/6 oz/¾ cup butter, softened; 175 g/6 oz/¾ cup golden caster (superfine) sugar; 3 eggs, lightly beaten; finely grated rind of ½ lemon

Preparation info

Makes
10

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Glacé cherries are used in this almond cake mixture, but you could use sharp-tasting dried sour cherries, or even fresh cherries. A textured rolling pin is used for the embossed basketweave icing.

Ingredients

175 g/6 oz/1½ cups self-raising (self-rising) flour
10

Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Line the cups of a bun tin (pan) with paper cases.
Sift the flour and baking powder into a large mixing bowl and stir in the ground almonds.
In another bowl beat the butter and sugar until creamy. Add on