Easter Fairy Cakes

Easter Fairy Cakes

This is a deliciously simple cake recipe to use up the left over ground almonds and glace cherries from Christmas. In fact, as this recipe is without butter and eggs, it is good so for those who eschew these products during Lent (or at anytime) – but are still looking for a sugar hit. I’m not a big fan of icing so I’m perfectly happily to eat these just as they come out of the oven. However, when I decorate them I opt for a simple water icing with a further cherry on top.

NOTES

This will make either 18 fairy cakes or 12 cupcake sized cakes. The photos exhibit the cupcake sized version.


Easter Fairy Cakes
Makes 18

Ingredients

    75ml sunflower oil (or other light flavoured oil)
    160g caster sugar
    175ml unsweetened almond milk
    1 teaspoon vanilla extract
    1 teaspoon almond extract
    200g all purpose flour
    1 1/2 teaspoon baking powder
    1/2 teaspoon salt
    60g ground almonds
    70g glace cherries, chopped

    Two muffin pans (either two 12 hole pans, or one 12 hole pan and one 6 hole pan)

Method

  1. Prepare the baking tin(s) with either 12 or 18 paper cases (or grease them) and preheat the oven to 180*C.
  2. In a large bowl, beat together the oil and sugar for 30-60 seconds.
  3. Mix in the vanilla and almond extracts. Add the milk and mix to combine.
  4. In another bowl sift in the flour, baking powder, and salt. Add the chopped cherries and ground almonds and mix to combine.
  5. Add the dry ingredients to the wet ingredients and fold them together.
  6. Fill the prepared baking tin(s) evenly with the batter. Bake for 20 minutes.
  7. Once baked, leave the cakes to cool for 5 minutes in the tin. Then transfer to a wire rack to cool completely.
  8. Decorate with the Water Icing (below) and top with a cherry.

Water Icing

Ingredients

    100g icing sugar
    1/4 teaspoon vanilla extract
    1/8 teaspoon almond extract
    Water
    Glace cherries to decorate – either a whole cherry for each cake or half a cherry for each cake.

Method

  1. Add the extract to the icing sugar with about 1 teaspoon of water. Whisk the water into the sugar, depending on how flowing you want to your icing you will want to add another 1/2 to 1 teaspoon of water. As the sugar melts, the mixture will loosen so don’t be too quick to add the water! I prefer a thick, but flowing, consistency.
  2. Spoon a little icing over the top of the cake (I used about half a teaspoon or so) and place the cherry on immediately.