Name: Cherry upside-down cakes
Cook time: 20 min
Total time: 20 min
Ingredients: 425 gram canned seeded black cherries, drained; 2 eggs; 3/4 cup (150g) firmly packed light brown sugar; 3/4 cup (90g) ground almonds; 1 teaspoon vanilla extract; 1/3 cup (50g) wholemeal self-raising flour; 1/2 cup (125ml) milk

Ingredients

425 gram canned seeded black cherries, drained

2 eggs

3/4 cup (150g) firmly packed light brown sugar

3/4 cup (90g) ground almonds

1 teaspoon vanilla extract

1/3 cup (50g) wholemeal self-raising flour

1/2 cup (125ml) milk

Method

1.Preheat oven to 180°C. Grease 12-hole muffin pan. Divide cherries among pan holes.

2.Beat eggs and sugar in a small bowl with electric mixer until light and fluffy. Stir in ground almonds, extract, flour and milk. Spoon the mixture into pan holes.

3.Bake about 20 minutes. Stand 5 minutes before turning, top-side up, onto wire rack to cool.

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