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Almond Cakes 1
Almond Cakes 1
ALMOND CAKES
RECIPE BY
KIRSTEN TIBBALLS
A delightful flourless almond cake filled with sweet cherry jam. These can be made into
one large tea cake.
BEGINNER
60 MINS
ALMOND CAKE
CHERRY JAM
INGREDIENTS METHOD
CHERRY JAM
INGREDIENTS METHOD
200g (7.05oz) cherry puree Take a small portion of the sugar and add it to the pectin. Boil
125g (4.41oz) caster (superfine) sugar the cherry puree and then add in the remaining caster sugar.
1g (0.04oz) citrus pectin Bring the mixture back to a boil and add the
combined pectin and sugar. Continue to boil whilst stirring until
you reach 104˚C (219˚F).
KIRSTEN TIBBALLS
A delightful flourless almond cake filled with sweet cherry jam. This can also be made as
individual mini oval cakes.
BEGINNER
55 MINS
ALMOND CAKE
CHERRY JAM
stand mixer
CHERRY JAM
INGREDIENTS METHOD
200g (7.05oz) cherry puree Take a small portion of the sugar and add it to the pectin. Boil
125g (4.41oz) caster (superfine) sugar the cherry puree and then add in the remaining caster sugar.
1g (0.04oz) citrus pectin Bring the mixture back to a boil and then add the
combined pectin and sugar. Continue to boil whilst stirring until
you reach 104˚C (219˚F).
Fill the lined cake ring one third of the way with cake batter and
drizzle the prepared jam into the cake ring. Place more cake
batter over the jam until the cake ring is filled three quarters of
the way up. Bake in the oven at 165°C (329˚F) for 25 to 30
minutes.
You can store this cake without the fresh fruit at room tempera-
ture wrapped for up to a week.