麻豆约拍

Ingredients

• 250g butter
• 250g caster sugar
• 225g self raising flour
• 1 tsp. baking powder
• 70g ground almonds
• 4 large eggs, beaten
• 20-25 amarena cherries from a jar (if you can't get them, try another variety such as morello or maraschino, preserved in syrup)
• 3-4 tbsp. peach amaretto

butter icing

• 150g butter
• 250g icing sugar, sieved
• 2-3 tbsp peach amaretto

2 x 20cm sandwich tins, lined

• preheat oven to 180 c, 160 fan, 350 f, gas 4
• cream the butter and caster sugar
• sieve the flour and baking powder
• add the eggs, flour, baking powder and ground almonds to the butter mixture and beat together
• fold in the cherries
• then fold in the peach amaretto - you might need a little more or less, you want a soft dropping consistency
• divide between the 2 tins and bake for 25-30 mins
• for the butter icing, beat the butter and sugar together and then add the peach amaretto to taste. (Or just add the amaretto to your preferred buttercream recipe)
• once the cakes have cooled, sandwich together with the butter icing, decorate with a few buttercream swirls on the top of the cake and add a cherry half to each swirl if you fancy!

銆赌