| Cook Time | 20 minutes |
| Servings | serves |
Ingredients
- 125 grams Butter at room temperature
- 1/2 teaspoon Vanilla Essence
- 1/2 cup Caster Sugar
- 2 Eggs
- 1/3 cup Self Raising Flour
- 2 tablespoons Almond Meal
- 1/4 cup Milk
- 1/3 cup Sour Cream
- 1/2 cup Glace Cherries finely chopped
- 12 Glace Cherries halved, Extra
Frosting
- 250 grams Unsalted Butter at room temperature
- 3 cups Icing Sugar
- Pink Food Colouring
Ingredients
Frosting
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Instructions
- Line 2 x 12 hole patty pans with paper cases.
- Beat butter, essence and sugar in a bowl with an electric mixture until light and fluffy. Add eggs, one at a time, beating between additions. Stir in flour, almond meal and combined milk and sour cream. Fold in cherries. Divide batter among paper cases.
- Cook in moderate oven, 180c, for 20 minutes, or until cooked when tested. Stand in pan for 5 minutes before cooling on a wire rack.
- To make frosting, beat in a large bowl with electric mixer until light and fluffy. Gradually beat in icing sugar mixture until well combined. Tint pink with food colouring.
- Using a 1 cm fluted tube, pipe frosting onto cakes. Top with cherries.
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