Hi folks, I hope you’re having a great day so far! Welcome back to what’s for tea, and I hope I find you all well :)
Today I’m making traditional Scottish fern cakes. These are very similar to Bakewell tarts. A beautiful sweet sort crust pastry case…filled with a layer of strawberry jam, almond frangipani and topped with icing! Delicious :)
Traditionally you’d draw a little fern design on to the top of the icing (that’s where the name of the cake comes from) or half of a glace cherry would also work (this is best if you’re using cherry jam).
I’ve listed everything I used below…in case you want to give it a go for yourself.
Thanks for stopping by and until I see you next, take care x
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This will make 10 cakes
(Preheat your oven to- 200c/400f/Gas 6)
For the cases-
Plain/all purpose flour: 227g/ 2 cups (8oz)
A pinch of salt
Cold cubed unsalted butter: 115g/ 1 stick (4oz)
1 Tablespoon Sugar (I used caster sugar)
3-4 Tablespoons Ice cold water
For the filling-
Strawberry or cherry jam: 4-5 Tablespoons
Cubed, unsalted butter: 170g/ 3/4 cup (6oz)
Sugar (I used caster sugar) 170g/ 3/4 cup (6oz)
Ground almonds: 170g/ 3/4 cup (6oz)
2 Medium beaten eggs
1/2 Teaspoon almond extract
To decorate-
Icing sugar (or confectioners sugar) 85g/ 2/3 cup (3oz)
1/2 Teaspoon almond extract
3-5 Tablespoons water or milk
A little melted chocolate & a toothpick
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