Stone Fruit Fairy Cakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 4 h.
Ready in
Ingredients
for
12
- For the cakes
- ½ cup milk
- 1 egg
- 3 ¼ cups all-purpose flour (plus extra for dusting)
- 3 tsps Baking powder
- ½ cup sugar
- ¼ tsp salt
- ½ cup unsalted butter (diced)
- To glaze
- 1 egg (beaten)
- For the filling
- 18 ozs Cherries (pitted, halved)
- 0.333 cup sugar
- 1 Tbsp kirsch
- 0.333 cup Cherry jam
- 1.333 cups cream (48% fat)
- To decorate
- powdered sugar
Preparation steps
1.
For the cakes: heat the oven to 200°C (180° fan) 400°F gas 6. Line a large baking tray with non-stick baking paper.
2.
Beat together the milk and egg and set aside.
3.
Sift the flour and baking powder into a mixing bowl and stir in the sugar and salt.
4.
Rub in the butter until the mixture resembles fine breadcrumbs.
5.
Add the milk mixture and stir until just combined into soft dough.
6.
Pat the dough out on a lightly floured surface to about 2.5cm|1" thick. Cut out rounds and place on the baking tray. Brush with beaten egg.
7.
Bake for about 12 minutes, until golden. Place on a wire rack to cool completely.
8.
For the filling: combine the cherries, half the sugar and kirsch. Leave to stand for about 3 hours, until the sugar has dissolved and juices form, tossing occasionally.
9.
Strain the cherry juices into a pan and stir in the jam. Cook over a medium heat, stirring until the jam has melted and the juices form thick syrup. Stir into the cherries and leave to cool.
10.
Whisk together the cream, remaining sugar and kirsch until thick.
11.
Cut the cakes horizontally in half. Place the bottom halves in paper cases and divide the cherry mixture and cream between them. Replace the tops and sift over a little icing sugar.
