Fruity Fairy Cakes

28 Jun

Sweet, light and fluffy sponge cake baked in little cases with fresh fruit. These yummy morsels make a delicious breakfast or tea-time snack.
  • fresh fruit
  • 100g butter
  • 100g sugar
  • 2 eggs
  • 100g self-raising flour (or 100g plain flour and 1 tsp baking powder)
Heat the oven to 190c, 375F, Gas 5. Wash the fruit, stone and Cut into pieces, and set aside.
Cream the butter and sugar together until light and fluffy. Beat in the eggs and gradually stir in the sieved flour, mix well.
Set out 18-30 paper cases on a large baking tray and put a few pieces of fruit in the bottom of each case. Carefully spoon a small amount of mixture into each case and bake in the oven for 10-15 minutes until golden brown at the edges and firm.
Use aromatic fruit that is not too watery such as: cherries, apricots, peaches, plums, black currants.
Recipe source
The original sponge mixture recipe came from a packet of self-raining flour many years ago and is a good basic cake mix to know.

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