Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

0
fairy cakes

Tea party fairy cakes

Topped with fruity icing

fairy cakes

35 mins plus cooling time

Super easy

serves 18

About the recipe

These cute fairy cakes are brilliant for kids' parties (and grown-ups too!) and good fun to decorate.


nutrition per serving

237

Calories


11.9g

Fat


6.6g

Saturates


22.3g

Sugars


0.16g

Salt


2.8g

Protein


31.6g

Carbs


0.5g

Fibre


of an adult’s reference intake


Recipe From

Cook with Jamie

Cook with Jamie

Ingredients

For the sponge

225g unsalted butter, at room temperature, plus extra for greasing

225g caster sugar

4 large free-range eggs

225g self-raising flour, plus extra for dusting

1 lemon

For the fresh fruit icing

100g fresh berries (raspberries, strawberries or blackberries)

150g icing sugar

Method

  1. To make your sponge:
  2. Preheat the oven to 190˚C/375˚F/gas 5. You can make your cakes like this (by hand), or in a food processor. Beat the butter and sugar together with a wooden spoon, until very light and fluffy. Add the eggs one at a time, beating each one in well before you add the next. Sift in the flour. Finely grate in the zest of the lemon then fold the mixture together.
  3. To bake your cakes:
  4. Place 18 paper cake cases into muffin tins. Use tablespoons to evenly divide the mixture between the paper cases. Put the muffin tins into the oven and bake for 15 minutes. You can check to see if the cakes are cooked by sticking a cocktail stick right into one of them. Remove it after 5 seconds and if it comes out clean they’re cooked; if it’s slightly sticky they’ll need a bit longer, so put them back in the oven for another 5 minutes, or until cooked through and golden on top. If you cook them for too long, though, they will go dry so keep an eye on them. Remove the cakes from the tins and transfer to a wire rack to cool.
  5. To make your icing and ice your cakes:
  6. Mash up 50g of your chosen berries with a fork or whiz them in a food processor. If the fruit has pips you may want to pass it through a sieve to make it lovely and smooth. Sift over the icing sugar and mix until you have a smooth paste.
  7. When the cakes have cooled completely, drizzle a teaspoon of your icing over each one then top with the rest of the fruit – if you’re using strawberries, slice them up first.

Tags