Mini Cherry Bakewells from The Secret Teapot

Name: Mini Cherry Bakewells from The Secret Teapot
Cuisine: British
Ingredients: Either glacé icing (made by combining 250 g icing sugar with a few drops of boiling water and stirring well until glossy); 1 quantity of Vanilla Buttercream Icing from the Cupcakes Baked in a Cup, replacing the vanilla extract with almond extract; Either glacé icing (made by combining 250 g icing sugar with a few drops of boiling water and stirring well until glossy); Either glacé icing (made by combining 250 g icing sugar with a few drops of boiling water and stirring well until glossy); ½ tsp almond extract; 50 g good-quality undyed glacé cherries, washed, dried and finely chopped; 1 tsp baking powder; 50 g ground almonds; 3 large eggs, beaten; 150 g self-raising flour, sifted; 200 g caster sugar; 200 g salted butter, softened; 1 quantity of Vanilla Buttercream Icing from the Cupcakes Baked in a Cup, replacing the vanilla extract with almond extract; 1 quantity of Vanilla Buttercream Icing from the Cupcakes Baked in a Cup, replacing the vanilla extract with almond extract; 1 quantity of Vanilla Buttercream Icing from the Cupcakes Baked in a Cup, replacing the vanilla extract with almond extract; 12 pillar-box red glacé cherries, halved, to decorate; Icing sugar, for dusting (if using buttercream icing)

Preparation info

Makes
24

Difficulty
Easy

Appears in

Ms Marmite Lover's Secret Tea Party

By Kerstin Rodgers

Published 2014

About

A Bakewell tart is iconically English, and covering it with glacé icing and decorating with a red cherry makes it look like a cheerful child’s drawing of a cake. This is a guest recipe by Vicky Sponge of the Secret Teapot in Oxfordshire, where Vicky serves these individual cherry Bakewells.

Ingredients

200 g caster sugar
200 g salted butter, softened
3

Europe
United Kingdom
Pie
Cake
Vegetarian

Method

Preheat the oven to 180°C (gas 4). Line the muffin tray with paper muffin cases.

Place the caster sugar and butter in a large mixing bowl and beat together until light and fluffy. Gradually beat in the eggs, adding a spoonful of the sifted flour if the mixture looks like it is