Mini Cherry Bakewell Cakes

These delicious Mini Cherry Bakewell Cakes have a soft almond sponge filled with juicy cherry jam! They’re decorated with sweet glacé icing, a sprinkle of almond flakes and a fresh cherry for a super cute finish. With this recipe, you can enjoy all the delicious flavour of a Bakewell tart but baked into a soft, fluffy and more-ish mini cake!

This recipe is part of my Mini Cake Recipe Series, including these delicious Mini Lemon Drizzle Loaf Cakes. More recipes coming soon!

Ingredients To Make Mini Cherry Bakewell Cakes

To make these cute mini cakes, gather the following ingredients:

• Butter or baking spread: Provides a rich flavour and soft texture to the sponge. I prefer using baking spread for a light, fluffy texture.
• Caster sugar: Sweetens the sponge and gives it a moist texture. Both white or golden caster sugar can be used for this recipe.
• Eggs: For this recipe, you can use either 2 large eggs or 3 medium eggs. Make sure the eggs are room temperature as this results in the fluffiest sponge.
• Self-raising flour: Binds the mixture together and gives the mini cakes a lovely rise. If using plain flour, also add 1 teaspoon of baking powder.
• Ground almonds: Gives the cakes a nutty flavour and a moist crumb.
• Almond extract: An optional ingredient but great for adding an extra boost of almond flavour into the sponges.
• Milk: Adds richness and softness to the sponge. Whole or semi-skimmed milk can be used.
• Cherry jam: Used to sandwich the sponges together. You can use cherry jam, compote or curd.
• Icing sugar: Mixed with water to make a sweet glacé icing, and then drizzled on top of the mini cakes.
• Decorations: These Bakewell cakes are decorated with flaked almonds for added crunch and a fresh cherry for a pretty finish!

Which Baking Tin To Use

These mini Bakewell cakes are made using this 12-hole mini cake tin. It’s ideal for creating perfectly uniform mini cakes with tidy edges and no wasted sponge. Plus it’s loose-based which makes removing the cakes easy (more tips on this further down!). Simply divide the mixture evenly among the 12 holes of the baking tin, bake the cakes, and then slice each cake horizontally to create two layers.

Tips For Removing the Bakewell Cakes From the Baking Tin

• Generously grease the tin: Use a clean kitchen towel to rub either butter or margarine around the inside of the tin and on the base. This will prevent the sponge from sticking to the tin.
• Allow the baked cakes to cool for 30 minutes: This gives the sponges time to firm up, making them less fragile and prone to crumbling.
• Release from the edge: Run a knife around the outside of each mini cake to peel the sponge away from the tin. This is especially important if the cakes have domed on top of the surface of the tin.
• Push up from the bottom: Once the cakes have loosened, push them out from underneath to remove from the tin. This only applies if you’re using a loose-based tin.
• Peel off the metal base: Slide a knife between the sponge and the metal base to carefully remove them. Then place the mini cakes on a wire rack to cool.

Mini Cherry Bakewell Cakes

These delicious Mini Cherry Bakewell Cakes feature two mini almond sponge layers filled with juicy cherry jam! They're decorated with sweet glacé icing, a sprinkle of almond flakes and a fresh cherry for a super cute finish. With this recipe you can enjoy all the delicious flavour of a Bakewell tart but baked into a soft, fluffy and more-ish mini cake!

Rate this Recipe

Be the first to rate this recipe!

Print Pin Rate this Recipe

Prep: 40 minutes minutes

Cook: 20 minutes minutes

Total: 1 hour hour

Servings: 12

Equipment

• 12-hole mini cake tin

Ingredients

For the almond sponge

• 200 grams Unsalted butter or baking spread if using butter make sure it's room temperature
• 200 grams Caster sugar
• 150 grams Self-raising flour or 150g plain flour plus 1 teaspoon baking powder
• 50 grams Ground almonds
• 2 large Eggs or 3 medium eggs. Room temperature.
• 1 teaspoon Almond extract optional
• 2 tbsp Milk whole or semi-skimmed

For the cherry jam filling and decoration

• 100 g Cherry jam/compote/curd
• 150 grams Icing sugar
• 3 tablespoons Flaked almonds
• 12 Fresh cherries

Metric – US Customary

Instructions

Start by making the almond sponges

• Preheat oven to 160°C fan / 180°C conventional. Generously grease a 12-hole mini cake tin with butter.
• In a large mixing bowl, cream the butter, caster sugar and almond extract together (if using) until light and fluffy.
  200 grams Unsalted butter or baking spread, 200 grams Caster sugar, 1 teaspoon Almond extract
• Beat in one egg at a time until combined. You can add 1 tbsp of the 150g flour with each egg to stop the mixture from curdling.
  2 large Eggs
• Add the flour and milk. Gently fold the mixture together until smooth and just combined.
  150 grams Self-raising flour, 2 tbsp Milk
• Fold in the ground almonds.
  50 grams Ground almonds
  
• Divide evenly between the mini cake tin, filling each hole ¾ full.
  
• Bake for 20-22 minutes until risen and golden. Leave to cool in the tin for 30 minutes then remove and allow to cool completely on a wire rack. Tips on removing the cakes can be found in the main blog post above.

Fill the cakes with cherry jam

• Slice each mini cake horizontally to make two layers.
• Spread a heaped teaspoon of cherry jam on the bottom sponge layer and sandwich with the top layer.
  100 g Cherry jam/compote/curd

Make the icing and decorate the mini cakes

• Add the icing sugar into a bowl and add 1-2 tablespoons of water to make a smooth and thick icing. If it's too thin, add more icing sugar. If it's too thick, add more water.
  150 grams Icing sugar
• Spoon the icing on top of the mini cakes, letting it drip down the sides.
• Finish by sprinkling the flaked almonds over the cakes and top with a fresh cherry.
  3 tablespoons Flaked almonds, 12 Fresh cherries
  

Video

Notes

Store the mini cakes in a baking tin at room temperature for up to 2 days, or in the fridge for up to 4 days.