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!
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Equipment
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
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.