Cherry Bakewell

2017-02-20
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This is a slight twist to a classic british dessert, Cherry Bakewell. It’s fairly easy recipe to make, the only difficult portion i found was for the icing is fast to set so it may be hard to work very quickly if you are a perfectionist. I opted to go with a premade jam instead of making my own, It made this process much easier so you can just buy some nice organic jams from your local stores i find are just as good. Overall it’s a nice recipe, and a nice taste.

Ingredients

  • 1 cup butter, softened
  • 1 cup caster (superfine) sugar
  • 4 large eggs
  • 2 tsp almond extract
  • 1 cup almond flour
  • 1 cup all-purpose flour, sifted
  • 3-1/2 tsp baking powder
  • 1/2 tsp salt
  • raspberry conserve / jam (jelly)
  • 4 cups icing (confectioners’) sugar, sifted
  • 1/2 cup lemon juice
  • 12 glace cherries, halved

Method

Step 1

Preheat the oven to 350°F and line a muffin tray with paper cases, set aside.

Step 2

Cream the butter and sugar with the almond extract until light and fluffy, then add the eggs beating throughly between each addition.

Step 3

Sift in the flour and baking powder, then add the almond flour and mix to combine.

Step 4

Fill each cupcake liner to slightly more than 1/2 full. These rise a bit and you need room for the icing on top if you want a nice look.

Step 5

Allow the cakes to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Step 6

Once cool, using a cupcake corer, core each of the cupcakes and fill with raspberry jam, then trim the top of the core and replace on the cupcake.

Step 7

To make the glace icing, sift the icing (confectioners’) sugar into a large bowl and mix with the lemon juice until you get a thick smooth icing.

Step 8

Spoon the icing onto each cupcake and use a icing palette knife to gently help ease the icing to the edges. Immediately place half a glace cherry on top of each cupcake, and repeat this step with the remaining cupcakes.

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