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Cherry Almond Buns
6 glacé cherries
120g butter, softened
120g caster sugar
1 egg, lightly whisked
120g self raising flour, sieved
120g ground almonds
½ tsp almond essence
50g icing sugar, sieved
2 tbsp hot water
- Preheat the oven to 180 Celsius, on its fan setting. Fill a 12-hole muffin tray with medium paper muffin cases.
- In a mixing bowl, use a handheld whisk to cream the butter and sugar together until well combined, smooth and pale. Gradually mix in the egg, flour, ground almonds and almond essence. Spoon the mixture into the muffin cases, dividing it equally between all 12 cases. (Fill each to about two-thirds full.)
- Bake for about 12-15 minutes, until risen and golden on top.
- Once the buns are done, remove from the oven and allow to cool. (You can ice them while they’re hot if you need to.) To decorate, stir just enough hot water into the icing sugar to give it a bright-white yet creamy consistency. Spread the icing over the very centre of each bun. Decorating the tops of the buns with cherries.
Why we love this recipe:
Instead of icing the buns, dust the tops with icing sugar. Any other fruit can be placed on top such as raspberries or strawberries.
This is a 'go to' recipe - based on a recipe I love for a delicious cherry cake. My kids love all types of cherries and maraschino cherries are my favourite in baking (you can buy them in small jars preserved in syrup). My 'go to' / '101' recipe lately resembles a bakewell tart but I often do not have the time to make pastry, so I created a bakewell style bun. It has a rich almond sponge but it was the inspiration I took from my friend’s cherry cake which made these buns a hit in our house. The icing couldn’t be easier to make and it is a simple process of mixing icing sugar and water together to give a smooth paste. I knew my kids would enjoy icing them. When they place the cherry on top they feel like they are creating a masterpiece. You can even ice them straight from the oven while still fresh and hot! If you have been looking for a simple recipe that you can knock together quickly for a cake sale, afternoon tea or for a mid morning break after sport and the book club, of course, these are perfect. Any leftover buns will freeze well too!
Don't have a muffin tin? Why not double the recipe, make a traybake, cut into squares. An easy recipe for kids and homeschooling. Most of the ingredients you will find in your store cupboard. Browse more recipes from our Dublin Cooking School.
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