A bite-sized or cute mini treats are my all-time favorite, especially when they are easy to make and work against the clock (which is EXPRESS!). I've made this lovely mini treats a couple month ago and totally forget to share with you. So, let's me introduce to you Cherry and Almond Loaves.
According to the recipe, you need to use 12 section silicone loaf tray 7x5 cm or 3x2 inches. Alternatively they can be made individual metal tins, which I'm using it ... then cut it into smaller loaves. And makes sure you add an extra 5 minutes' cooking time. To experiment, I also made them into mini cupcake cases, and it's look really cute!
These are spectacular loaves! Great to enjoy during tea-time while it still warm.
Recipe adapted from Mini Cakes by Joanna Farrow (makes 12):
Prep: 15 minutes, plus cooling
Cook: 20 minutes
85g lightly salted 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 natural glace cherries, roughly chopped
2 tbsp flaked almonds (I use extra because I love the crunchiness texture when you bite the loaf)
55 g icing sugar
1 tsp lemon juice
Preheat the oven to 180 degree C. Place a 12-section silicone mini loaf tray on a baking tray, or grease and base line individual mini loaf tins. Put the butter, caster sugar, egg, egg yolk, flour, almond extract and ground almonds in a mixing bowl and beat together with an electric hand-held whisk until smooth and creamy. Stir in cherries. Using a teaspoon, spoon the mixture into the tray sections and level with the back of the spoon. Break up the flaked almonds slightly by squeezing them in your hands and scatter them over the cake mixture. Bake in the preheated oven for 20 minutes (25 minutes if using tins), or until risen and firm to the touch. Leave in the tray for 5 minutes, then transfer to a wire rack to cool.
*Beat the icing sugar and lemon juice together in a small bowl and drizzle over the cakes with teaspoon. Leave to set.
OR
Serve lightly dusted with icing sugar.
Then ... the other day, I've tried a different version by changed the cherries to blueberries. What fun to experiment in the kitchen. Indeed, it's super duper yummy.
After all, this heart shape traditional cake really stolen my heart away while I dig deep to the bottom of it, mmm... delectable!
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