Working outside the office has been really busy lately. But it also has it pros. You meet new people, see new places and of course I come across different food. For instance, fresh cherries. I used them for cakes inspired by Muffin tin mania [1].
At the company I was working a colleague suddenly had an interesting question during lunch break. If I would be interested in a kilogram of cherries. His wife worked at a cherry farm and was able to bring them along the same afternoon.
Of course I wanted those! I wasn’t disappointed when I tasted one of those cherries. A lot sweeter than the ones I had before from the supermarket. Back home I decided to use this sweetness and make some cakes.
The idea was to make simple cakes and add some other flavors to the mix. I found a great recipe on Muffin tin mania [1]. But I also used sultana raisins, zante currants and some cinnamon. Not a lot of work, but really tasty sweet cakes.
I was so happy with the result that I decided to share them as a gift at let’s have a break festival [2]. A new place to meet people & food…
Ingredients
40 grams almonds
150 grams butter
150 grams icing sugar
3 tsp cinnamon
3 eggs
150 grams self-rising flour
250 grams cherries
75 grams sultana raisins
50 grams zante currants
Preparation
First of all cut the almonds into small pieces and roast them in a dry pan until golden brown. Put them together with the butter and icing sugar in a food processor.
Add the eggs one by one while the butter mix is still in the processor. After that add the flour.
Pre heat the oven, 180 degrees Celcius. Grease a muffin tin with some left-over butter.
In the meanwhile you can start by preparing the filling of the cakes. I used cherries, sultana raisins and zante currants. So in my case it was removing the stones from the cherries and swelling the sultana raisins & zante currants in hot water.
Put as much of these ingredients to your likings in the muffin tin. Cover it with the butter-flour mix. After that you can put the muffin tin in the oven for about 25-30 minutes or until the cakes are golden brown.
I served the cakes with some left-over icing sugar.
Recipe source: Muffin tin mania [1]