250 g unsalted butter, chopped, at room temperature
1 cup caster sugar
2 tsp vanilla extract
3 eggs, at room temperature
2 x 100 g packets red glace cherries, halved
1½ cups almond meal
½ cup plain flour
½ cup self-raising flour
⅔ cup blanched almonds
¼ cup apricot jam, warmed, strained
- Place 12 baking cups (¾-cup capacity) on a large oven tray.
- Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
- Add cherries, almond meal and combined sifted flours. Stir until combined. Divide evenly among cups. Decorate tops with almonds, as pictured.
- Cook in a moderately slow oven (160C) for about 30 to 35 minutes, or until a skewer inserted into centre comes out clean. Brush evenly with jam. Transfer to a wire rack to cool.