Go Back

Boozy Cherry and Almond Bonbons

These boozy cherry and almond bonbons are a lovely little bake for summer parties, celebrations or after-dinner treats. Made with ground almonds, they're naturally gluten-free and dairy-free, with juicy cherries adding plenty of moisture and flavour. Soaking the cherries in amaretto or orange liqueur gives the bonbons an extra depth of flavour, while keeping the sponge soft and fragrant. They're surprisingly easy to make and can be baked in either the oven or the air fryer using a silicone bonbon mould. If you're making them for children or prefer an alcohol-free version, simply soak the cherries in orange juice instead. Serve them dusted with icing sugar, dipped in melted chocolate or topped with cream cheese or ricotta mixed with a little of the reserved liqueur for a more indulgent finish.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 eggs
  • ½ cup muscovado sugar
  • 3 Tbsp cold-pressed vegetable oil
  • 1 tsp vanilla extract
  • 1 cup ground almonds
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • 8 cherries pitted
  • Sliced almonds for topping (optional)
  • Amaretto or orange liqueur or orange juice for an alcohol-free version

Method
 

  1. Place the pitted cherries in a small bowl and cover with the amaretto or orange liqueur. Leave to soak overnight.
  2. The following day, drain the cherries, reserving the soaking liquid.
  3. Preheat the oven or air fryer to 170°C. Lightly grease a silicone bonbon mould.
  4. In a mixing bowl, whisk together the eggs, muscovado sugar, vegetable oil and vanilla extract until well combined.
  5. Stir in the ground almonds, baking powder and cinnamon to make a smooth batter.
  6. Mix 1 Tbsp of the reserved soaking liquid into the batter.
  7. Spoon the mixture into the mould, filling each cavity almost to the top.
  8. Press one drained cherry into the centre of each bonbon and sprinkle with sliced almonds, if using.
  9. Bake for about 20 minutes, or until lightly golden and a skewer inserted into the centre comes out clean.
  10. Leave to cool in the mould for 10 minutes before carefully transferring the bonbons to a wire rack to cool completely.
  11. Dust with icing sugar before serving, or dip in melted chocolate or top with cream cheese or ricotta mixed with a little of the reserved liqueur.