The texture of these is not like anything else. They are very short and buttery, and seem to just melt in the mouth. We like them filled with morello cherry jam because by contrast it’s not too sweet.
|175g spreadable butter|
|60g icing sugar, sifted|
|1 teaspoon vanilla extract|
|150g self-raising flour, sieved|
|4 tablespoons morello cherry jam (or any other)|
|extra icing sugar (to dust)|
|Pre-heat the oven to 180°, gas mark 4|
|Need help with conversions?|
|Two Silverwood 6-cup muffin trays, lined with paper fairy cake cases|
This recipe is from Delia's Cakes
Start off by beating the butter, icing sugar and vanilla extract together with a wooden spoon until very soft and creamy and then stir in the sieved flour and cornflour to form a soft paste.
Then divide the mixture between the paper cases. Using the back of a teaspoon dipped briefly in water, make a space in the centre of each one to about two thirds of the way down (so that you end up with a deep tartlet case).
Bake the cakes near the centre of the oven for 20 minutes until golden brown – they will still be just slightly soft in the centre but don’t worry about that.
Cool in the tins for 15 minutes, leaving them in their paper cases.
Now fill the centre of each tartlet with jam and leave to finish cooling.
Just before serving sift a light dusting of icing sugar over the top of each one. It doesn’t matter if the icing sugar obscures the jam – it will soon be absorbed so you’ll end up with delicious little red blobs in the centre.
Store in an airtight tin.
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It’s the hidden ingredient that’s the surprise. Mashed potato, often used in potato scones but even better in these small cakes – giving them a soft moist texture.
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