These super tasty Almond Cakes are perfect to bake for your friends and family. The sticky Cherry Marmalade also tastes delish on these cakes!
Beat almond paste until completely smooth and add eggs very slowly to avoid lumps.
Finally add the melted butter.
Cook at 160°C for about 15 minutes depending on your oven.
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.
Boil whilst stirring until you reach 103°C.
Pour onto the baked and glazed almond cake
Serves: 30 mini cakes
Time: 25 minutes