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

Buy the flour:

 Self Raising Flour
QUICKSHOP
Self Raising Flour
£1.95 - £9.50
Organic self raising flour, super fine
Organic Self Raising Flour

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. 

Mini Cherry Bakewell Cake Recipe Method:

  1. 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
  2. In a large bowl, use the ‘all in one’ method to combine your cake ingredients, leaving the cherries out
  3. 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!
  4. 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!
  5. 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
  6. 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
  7. Once cooled completely, top each cake with a teaspoon or so of your black cherry jam
  8. In a small bowl, make up a water icing by drizzling water a little at a time into the icing sugar while mixing
  9. Drip this onto the top of your cakes for an extra special finish!

 

← Older Post Newer Post →