Cherry almond fairy cakes with pistachio dust

Serves: 16 (makes 16 cupcakes)

Time to make: 45 mins

Hands-on time: 20 mins

Ingredients

½ cup castor sugar
115g reduced-fat spread
2 eggs, lightly beaten
1 teaspoon vanilla bean paste
½ cup self-raising flour
½ cup ground almonds
1 cup fresh cherries, de- stonepitXd
To decorate
25g pistachio nuts, crushed

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Preheat oven to 180°C. Line muffin trays with paper cases. Beat sugar and spread together until creamy.

2 Add eggs with vanilla paste and beat. Fold in flour and almonds. Spoon mixture into paper cases. Drop a cherry or 2 into the centre of each sponge and press down lightly. Bake for 20-25 minutes until golden brown, well risen and firm to touch.

3 Cool slightly. Serve sprinkled with crushed pistachios.

HFG tip

These cakes will keep for up to 2 days in a sealed container or you can freeze them once completely cold on baking day.
Frozen cherries (eg. Fruzio) are available if you want to enjoy cherries out of season.

Nutrition Info (per serve)

Calories 121 cal

Kilojoules 510 kJ

Protein 2 g

Total fat 8 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 9 g

Dietary fibre 1 g

Sodium 50 mg

Calcium 20 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.