Cherry Bakewell Fairy Cakes – Dainty little Cherry Bakewell Fairy Cakes with a hidden rapberry jam filling, icing, flaked almonds and cherry
Perfect for a Vintage Afternoon Tea
These little Cherry Bakewell Fairy Cakes are a hybrid between a Bakewell Tart and Almond Cakes – with a hidden surprise of a a spoonful of jam in the centre.
In truth, an authentic Bakewell Tart doesn’t have icing on the top, or a cherry, but just flaked almonds, but a certain Mr Kipling added the icing and cherry, which does look the part.
We all love Fairy Cakes at Chez Lavender & Lovage, they are dainty and sweet, with no need for excess buttercream icing, which cupcakes seem to have – just simple buns, as my dad used to call them.
These little Cherry Bakewell Fairy Cakes are made with a foundation recipe for vintage almond rice cakes, with raspberry jam, icing, flaked toasted almonds and a cherry.
According to the website Bakewell, Derbyshire -THE CAPITAL TOWN OF THE PEAK DISTRICT, it’s to do with the pastry mainly, as I’ve shared below:
“Unravelling the Bakewell Pudding: A Symphony of Flavours
The Puff Pastry Ballet: At the heart of the Bakewell Pudding lies its ethereal puff pastry. A meticulous dance of flour, butter, and water, rolled and folded to create layer upon layer of flaky perfection. This intricate process ensures a delicate foundation that cradles the succulent filling within.
The Raspberry Resonance: Central to the Bakewell Pudding’s charm is the raspberry jam that weaves a sweet melody throughout. Carefully selected raspberries, simmered to perfection, lend a vibrant burst of flavour that complements the richness of the almond filling.
The Almond Sonata: The almond filling, a symphony of ground almonds, sugar, and butter, adds a layer of decadence to the ensemble. Baked to golden perfection, it creates a velvety, nutty undertone that harmonises with the flaky pastry and tart raspberry notes.
Harmony in Simplicity: What sets the Bakewell Pudding apart is its simplicity. With a handful of high-quality ingredients, this culinary masterpiece elevates the essence of each component, allowing them to shine individually while creating a harmonious flavour profile”
And then the Bakwell Tart emerged:
“A Modern Twist to Tradition
The Shortcrust Prelude: Unlike its puff pastry predecessor, the Bakewell Tart opens with a shortcrust prelude. A buttery, crumbly base that provides a sturdy foundation for the layers that follow. This adaptation makes the tart more accessible to both bakers and enthusiasts, simplifying the artistry without compromising on taste.
Frangipane Flourish: The Bakewell Tart introduces a layer of frangipane, a decadent almond-based filling that takes center stage. This addition elevates the tart’s texture, infusing it with a luxurious, nutty character that complements the sweet-tartness of the jam beneath.
Textures in Tandem: What sets the Bakewell Tart apart is its dynamic play of textures. The crispness of the shortcrust, the velvety richness of frangipane, and the gooey sweetness of the jam coalesce into a symphony that delights the senses with every bite”
Read more about the history of both the tart and the pudding here: 10 Frequently Asked Questions about Bakewell Pudding and Bakewell Tart
But, back to today’s recipe. these are very easy to make, but they look so pretty when served on floral or vintage china – perfect for a vintage afternoon tea.
I hope you enjoy them if you make them, serve them with a cuppa, for elevenses or as part of a Sunday Tea Tray, as I did last time I made them. Karen
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Cherry Bakewell Fairy Cakes Recipe
Cherry Bakewell Fairy Cakes
Yield:
16 cakes
Cook Time:
20 minutes
Additional Time:
15 minutes
Total Time:
35 minutes
These little Cherry Bakewell Fairy Cakes are a hybrid between a Bakewell Tart and Almond Cakes – with a hidden surprise of a a spoonful of jam in the centre.
In truth, an authentic Bakewell Tart doesn’t have icing on the top, or a cherry, but just flaked almonds, but a certain Mr Kipling added the icing and cherry, which does look the part.
We all love Fairy Cakes at Chez Lavender & Lovage, they are dainty and sweet, with no need for excess buttercream icing, which cupcakes seem to have – just simple buns, as my dad used to call them.
These little Cherry Bakewell Fairy Cakes are made with a foundation recipe for vintage almond rice cakes, with raspberry jam, icing, flaked toasted almonds and a cherry.
They somehow feel slightly healthier than the usual Bakewell Tarts, which have a pastry case – which isn’t the case at all, but it makes me feel better!
So, what is the difference betwen a Bakewell Pudding and a Bakewell Tart you may wonder?
According to the website Bakewell, Derbyshire -THE CAPITAL TOWN OF THE PEAK DISTRICT, it’s to do with the pastry mainly, as I’ve shared below:
“Unravelling the Bakewell Pudding: A Symphony of Flavours
The Puff Pastry Ballet: At the heart of the Bakewell Pudding lies its ethereal puff pastry. A meticulous dance of flour, butter, and water, rolled and folded to create layer upon layer of flaky perfection. This intricate process ensures a delicate foundation that cradles the succulent filling within.
The Raspberry Resonance: Central to the Bakewell Pudding’s charm is the raspberry jam that weaves a sweet melody throughout. Carefully selected raspberries, simmered to perfection, lend a vibrant burst of flavour that complements the richness of the almond filling.
The Almond Sonata: The almond filling, a symphony of ground almonds, sugar, and butter, adds a layer of decadence to the ensemble. Baked to golden perfection, it creates a velvety, nutty undertone that harmonises with the flaky pastry and tart raspberry notes.
Harmony in Simplicity: What sets the Bakewell Pudding apart is its simplicity. With a handful of high-quality ingredients, this culinary masterpiece elevates the essence of each component, allowing them to shine individually while creating a harmonious flavour profile”
And then the Bakwell Tart emerged:
“A Modern Twist to Tradition
The Shortcrust Prelude: Unlike its puff pastry predecessor, the Bakewell Tart opens with a shortcrust prelude. A buttery, crumbly base that provides a sturdy foundation for the layers that follow. This adaptation makes the tart more accessible to both bakers and enthusiasts, simplifying the artistry without compromising on taste.
Frangipane Flourish: The Bakewell Tart introduces a layer of frangipane, a decadent almond-based filling that takes center stage. This addition elevates the tart’s texture, infusing it with a luxurious, nutty character that complements the sweet-tartness of the jam beneath.
Textures in Tandem: What sets the Bakewell Tart apart is its dynamic play of textures. The crispness of the shortcrust, the velvety richness of frangipane, and the gooey sweetness of the jam coalesce into a symphony that delights the senses with every bite”
Read more about the history of both the tart and the pudding here: 10 Frequently Asked Questions about Bakewell Pudding and Bakewell Tart
But, back to today’s recipe. these are very easy to make, but they look so pretty when served on floral or vintage china – perfect for a vintage afternoon tea.
I hope you enjoy them if you make them, serve them with a cuppa, for elevenses or as part of a Sunday Tea Tray, as I did last time I made them.
Ingredients
- Cakes:
- 1 teaspoon baking powder
- 3ozs. plain flour
- 3ozs. ground rice
- Pinch of salt
- 3ozs. butter or margarine
- 3ozs. caster sugar
- 2 eggs
- Almond extract
- Icing:
- 7ozs. icing sugar,
- 5 to 5 tablespoons water (or lemon juice)
- Topping:
- 16 teaspoons seedless raspberry jam, slightly warmed
- Toasted flaked almonds
- 8 glace cherries, halved
Instructions
- Grease or butter 12 small cake tins, and line with paper cake cases.
- Add the baking powder to the flour, salt and ground rice in a bowl. Mix well.
- Beat the butter (or margarine) with the sugar until light and fluffy.
- Beat the eggs.
- Add the flour mixture and beaten eggs a little at a time to the butter mixture, stirring well in between each addition. Continue until all the flour mixture and eggs is used up.
- Add the flavouring last, I used a teaspoon of almond extract.
- Spoon the cake batter into the prepared cake tin and paper cases. (there will be enough batter left for 4 remaining cakes)
- Bake in pre-heated moderate oven (180C/170C Fan/350F) for 15 minutes, until the cakes light brown and well risen.
- Remove the cakes from the oven and allow them to cool on a wire cooling rack. Place the remaining 4 cakes in to the oven and bake as before.
- Once cold, using an apple corer, and gently take out a small plug of cake in the middle.
- Spoon the jam into the hollow, then replace with the cake, pushing down gently.
- Make the icing by gradually adding the water or lemon juice to the icing sugar, until you have a smooth but thick icing. Add the icing to the top of the cakes, using a butter knife to spread it evenly.
- Sprinkle the flaked almonds over the icing, then add the halved cherry to the middle of the cake. Store the cakes in an airtight tin.
Notes
Use cherry jam in place of raspberry jam, or a red berry jam to taste.
Metric Measurements:
5g baking powder
75g plain flour
75g ground rice
Pinch of salt
75g butter or margarine
75g caster sugar
2 eggs
Icing:
175g icing sugar
You can add a tablespoon of ground almonds to the cake mixture, for a nuttier taste. Omit 1 tablespoon of ground rice if you do this.
It’s easier to add the jam to the small hollow in the cake, if it’s warmed slightly – I warmed mine in the microwave for 30 seconds.
Nutrition Information
Yield 16
Serving Size 1
Amount Per Serving
Calories 165Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 35mgSodium 85mgCarbohydrates 29gFiber 0gSugar 21gProtein 2g
