Sunday, January 03, 2016
Bakewell Fairy Cakes
My first bake of 2016 are some little Bakewell fairy cakes. As it is the new year and after eating our way through masses of Guylian over the festive season. I thought I would try my hand at making smaller batches of baked goodies and try reducing the amount of sugar in the recipe.
Ingredients
50 g softened unsalted butter
A pinch of salt
32g of caster sugar
6g of Trivia sweetener (made from stevia leaf)
50g ground almonds
50g plain flour
1 teaspoon baking powder
1 medium egg
3 drops of French almond extract
2 teaspoons smooth high fruit raspberry jam
Method
Preheat the oven to Gas Mark 4
Cream the butter with the sugar and sweetener until fluffy. Then beat in the egg and almond extract. Add the ground almonds and baking powder and mix well. Sift in the flour and mix until combined.
Spoon into 8 fairy cake cases and then make a little well in each mound of batter and squeeze in a small amount of raspberry jam in the middle.
Bake for 15 minutes until the cakes have risen and are light brown.
Allow to cool before eating as the jam in the middle will be very hot.
Decorate with a lemon juice glace icing and top with half a glace cherry if you like.
Labels: Almonds, Baking, Recipe, Using Sweeteners
