Cherry & Almond Blondie

IFB Spice Secrets

Cherry & Almond Blondie

By IFB | December 6, 2021



  • 80 g butter
  • 2 tbsp ground flax seed
  • 120 g milk chocolate
  • ½ tsp coffee granules
  • 125 g refined flour
  • 70 g ground almond
  • 50 g cocoa powder
  • ¼ tsp baking powder
  • 250 g castor sugar
  • 1 ½ tsp vanilla extract
  • 70 g fresh cherry




  1. Preheat oven to 160°C. Grease and line cake tin with butter. Combine the flax seed with 6 tbsp water and set aside for at least 5 mins.
  2. In a glass bowl, melt the chocolate, coffee and butter with 60 ml water on 40% micro power level for 2 mins. Allow to cool slightly.
  3. Put the flour, almonds, cocoa, baking powder and 1⁄4 tsp salt in a mixing bowl and stir to remove any lumps.
  4. Using a hand whisk, mix the sugar into the melted chocolate mixture and beat well until smooth and glossy, ensuring all the sugar is well dissolved.
  5. Stir in the flax seed mixture, vanilla extract, cherries and then the flour mixture. Stir until combined and spoon into the lined cake tin.
  6. Place cake tin on low rack. Bake for 35 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool completely and then cut into squares.
  7. Store in an airtight container and eat within 3 days.

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