4 oz (110 g) fine cake crumbs
grated rind of 1 small orange
1 oz (25 g) glace cherries, finely chopped
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
1/3 cup (1 oz) 25 g ground almonds
4 tbsp apricot jam
1 tsp water chocolate vermicelli
grated rind of 1 small orange
1 oz (25 g) glace cherries, finely chopped
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
1/3 cup (1 oz) 25 g ground almonds
4 tbsp apricot jam
1 tsp water chocolate vermicelli
method
1. Mix together the cake crumbs, orange rind, cherries, sugar and almonds in a bowl.
2. Heat the jam and water in a small saucepan, then sieve into the cake crumb mixture.
3. Mix until well blended.
4. Form into small balls and place on waxed paper.
5. Roll in the vermicelli, leave to dry and then place in paper cases.
2. Heat the jam and water in a small saucepan, then sieve into the cake crumb mixture.
3. Mix until well blended.
4. Form into small balls and place on waxed paper.
5. Roll in the vermicelli, leave to dry and then place in paper cases.
serving amount
makes 12-16
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