Mini Cherry Bakewell Cakes Recipe
Ingredients
For the Cakes:
- 100g Matthews Self-Raising Flour
- 100g Ground Almonds
- 200g Golden Caster Sugar
- 200g Butter
- 4 Eggs
- 1/2tsp Baking Powder
- 150g Pitted Black Cherries (fresh, tinned, or frozen is fine - if using frozen, please defrost and drain any excess liquid well - if using tinned, please drain any excess liquid well).
For the Topping:
- 3-4tbsp Black Cherry Jam
- 100g Icing Sugar
- 1-3tbsp Water
These tantalising miniature Cherry Bakewell Cakes are ideal for any occasion! The perfect way to treat your guests - great for afternoon tea or as some sweet amuse bouche! Super simple and super quick to make mini Bakewell cakes that are guaranteed to impress at any party.
- Baker: Sophie Carey
- Makes: 8-12 mini cakes, size dependent
- Prep time: 20 minutes
- Bake time: 15-18 minutes
- Flours used: Matthews Self-Raising Flour or Organic Self Raising
Mini Cherry Bakewell Cake Recipe Method:
- Preheat your oven to 180 degrees Celsius and grease your cake tins. You can use a muffin tray for this, or I have used chocolate fondant moulds for extra decorative affect
- In a large bowl, use the ‘all in one’ method to combine your cake ingredients, leaving the cherries out
- Make sure your cherries are thoroughly drained and are dry, then toss them in a tablespoon of flour - this makes sure they don’t sink to the bottom!
- Gently fold the cherries into the cake mixture, and deposit it evenly between your moulds or in your muffin tin - you don’t want to fill these more than halfway as they do have quite a rise!
- Bake for 12-15 minutes or until golden brown and well risen. A skewer inserted into the middle of the cake should come out clean
- Leave to cool - if you used fondant moulds, tip them out quickly after removing them from the oven. If you used a muffin tin then the cakes can be left to cool in the tray
- Once cooled completely, top each cake with a teaspoon or so of your black cherry jam
- In a small bowl, make up a water icing by drizzling water a little at a time into the icing sugar while mixing
- Drip this onto the top of your cakes for an extra special finish!
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