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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook