Some – in fact, probably most – of my most favourite recipes happen because I’m bored. Others because I feel a sudden and great urge to cook or bake. Yesterday, both happened, and out came these lovely fairycakes.
I was rummaging around in the cupboards at my Grandmother’s house looking for a good baking combination, she’s got all sorts lying about – mostly with sell by dates circa 2003. I narrowed the tins and cans and bits and bobs down to almond extract, flaked almonds and tinned cherries.
What’s resulted is the glorious almond-iness of a bakewell tart in fairycake form without the hassle of making pastry, the lovely cherry jam flavour without buying pricey posh jam and that delicious almond crunch that comes from flaked almonds baked in the oven.
100g softened butter, salted
100g golden caster sugar
2 large eggs
120g self raising flour
1/2 can stoneless black cherries
1 tsp almond extract or essence
good handful flaked almonds
- Heat your oven to Gas 5/190C/375F and fill a couple of fairycake pans with 18 paper cases.
- Cream together the butter and sugar in a nice big mixing bowl until fluffy.
- Beat in the eggs whole and one at a time, add a tbsp of the flour with each egg to avoid the mixture curdling, and add the almond extract with the second egg.
- Chop up your cherries and gently fold these in with the remaining flour.
- Spoon the mixture into the cases – about 1 heaped teaspoon per case should be perfect – then scatter a few flaked almonds on top of each.
- Bake in the oven for about 20 minutes or until golden brown.