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.
" How to make mini cherry bakewell cakes: 100g Matthews Self-Raising Flour 100g Ground Almonds 200g Golden Caster Sugar 200g Butter Four Eggs 1⁄2 tsp Baking Powder 150g Pitted Black Cherries (fresh, tinned, or frozen is fine. If using frozen, please defrost and for frozen and tinned, drain any excess liquid well.) Three to four tbsp Black Cherry Jam 100g Icing Sugar One to three tbsp Water 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 .