I had a good laugh with Daniel at tea break. I said it was him who preferred any pastry baked a bit longer sustaining a darker color that he thinks would be more aromatic. That was how when I was having those mini loaves baking in my oven, the thoughts of his remarks overtook my intended setting time for baking. Hence the mini loaves was slightly over brown and it turns out very delicious too. Please try this recipe as it is a very simple preparation. Thanks to my Club7 for food tasting. They love it!

Ingredients

• 85g butter softened, plus extra for greasing
• 70g caster sugar
• 1 egg
• 1 egg yolk
• 70g self raising flour
• 1/2 tsp almond extract
• 55g ground almonds
• 55g glace’ cherries and roughly chopped(I used colored ones)
• 2 tbsp flaked almonds

Icing

• 55g icing sugar
• 2 tsp lemon juice

Method

1. Preheat the oven to 180’C. Place a 12 hole silicone mini loaf sheet on a baking sheet or grease individual mini loaf tins and line with baking paper. Put the butter, caster sugar, egg, egg yolk, flour, almond extract and ground almonds into a large bowl and beat together with an electric hand-held mixer until light and creamy. Stir in the cherries.
2. Using a teaspoon, spoon the mixture into the loaf sections and smooth the surfaces. Break up the flaked almonds slightly by squeezing them in your hands and scatter them over the cake mixture.
3. Bake in the preheated oven for 20-25 minutes, or until risen, golden and springy to the touch. Leave to cool slightly, then transfer to a wire rack to cool completely.
4. Beat the icing sugar and lemon juice together in a small bowl and drizzle over the cakes with a teaspoon. Leave to set. Voila! Happy Days!