These super tasty Almond Cakes are perfect to bake for your friends and family. The sticky Cherry Marmalade also tastes delish on these cakes!


  • 550g Almond Paste 50% (or equal parts icing sugar and almond meal)

  • 300g Eggs, approx 7 eggs

  • 150g Melted Butter at 30°C

  • Cherry Marmalade

  • 400g Cherry Puree

  • 250g Caster sugar

  • 3g Pectin


  • 1.

    Beat almond paste until completely smooth and add eggs very slowly to avoid lumps.

  • 2.

    Finally add the melted butter.

  • 3.

    Cook at 160°C for about 15 minutes depending on your oven.

  • 4.

    Cherry Marmalade

  • 5.

    Boil the cherry puree and the caster sugar. Retain a small amount of the sugar and mix with the pectin. Add the pectin mixture to the boiling sugar and cherry mixture.

  • 6.

    Boil whilst stirring until you reach 103°C.

  • 7.

    Pour onto the baked and glazed almond cake


Serves: 30 mini cakes
Time: 25 minutes

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