Almond Cakes

Cook Time 25 minutes

Servings 30 mini cakes

Ingredients

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

Method

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.

Cherry Marmalade
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 cakes.