This recipe comes from baker Sophie Carey at Matthews Cotswold Flour. The sweet treat makes eight to 12 mini cakes all size dependent.
The mini cherry bakewell cakes only take a preparation time of 20 minutes and a baking time of 15-18 minutes.
This mini dessert will certainly impress your family or friends when they come and visit with its richness and depth of flavour.
According to Matthews Cotswold Flour, it reads: “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.”
Method:
Firstly, preheat your oven to 180 degrees Celsius and grease your cake tins. You can use a muffin tray for this, or chocolate fondant moulds for extra decorative effect.
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 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!
