I haven’t made fairy cakes for ages. In fact I can’t even remember when the last time was, but whilst I was creaming the butter with the sugar for this blackcurrant fairy cake recipe, I suddenly felt like I was at school participating in a home economics class.
In fact, the fairy cakes even look like something a school child would have made. But despite my clumsy attempt of icing and the berry on top, they did taste extraordinary. The sour zing of the blackcurrants was amazing, and the icing bursting in your mouth like sherbet. These fairy cakes were quite small and dainty that it was really easy to eat two even three in one sitting. Now whose a greedy girl?!
I still have a load of blackcurrants. I have decided to freeze them for future cakey delights.
Blackcurrant fairy cakes
100 blackcurrants and 12 for decoration
100g caster sugar
100g self-raising flour
1 teaspoon of baking powder
300g icing sugar
juice from 1/2 lemon
Preheat the oven to gas mark 6.
Cream the butter and the sugar until fluffy. Then slowly sift in the flour with the baking powder and stir gently, then add the blackcurrants to the mixture.
Spoon the mixture evenly into the 12 cases (remember that they will rise and that they need room for the icing). Bake them for 20 minutes, then allow to cool.
Mid the icing with the lemon juice and pour over the cakes, topping with a berry.
Recipe adapted from Sarah Ravens Garden Cookbook