May 5, 2022

Recipe: Cherry jelly cakes

We all know homemade gifts mean the most, so cook up these pretty little treats for Mum this weekend.

Cherry jelly cakes
serves 12

60g butter, softened but not melted
110g caster sugar
1 egg, lightly beaten
160g plain flour
2 level tsp baking powder
140ml milk
3 sheets gelatine
250ml sour cherry juice
cherry jam
12 fresh cherries, pitted
3 cups desiccated coconut
100ml double thick cream (optional)

Preheat oven to 170C. Grease two 12 x 2-tablespoon capacity jelly cake pans.

Using an electric mixer, cream butter and sugar until light and fluffy, which may take up to four minutes. Add egg, a little at a time. Gently fold in half the flour and half the milk. Repeat with remaining flour and milk. Mix lightly until just combined, avoid over-mixing.

Spoon mixture into patty pans. Tap the tin on the counter so the mixture is level. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. The cakes should remain pale. Cool cakes on a wire rack.

While the cakes are cooling, soften the gelatine in cold water for 5 minutes. Remove from the water and slightly heat the gelatine, stirring until completely dissolved. Do not boil. Slowly add the sour cherry juice to the dissolved gelatine. Refrigerate for 1 hour or until cold and the jelly is slightly thick.

Using a small sharp knife, core out the centre of each cake. Smear the cut side with cherry jam and pop a cherry into the cavity.

Sandwich two cakes together. (If not taking these cakes on a picnic, you may like to sandwich together using 1 tsp whipped cream.) Using a slotted spoon, lower cakes, one at a time, into the thick jelly. Drain excess jelly. Toss cakes in coconut until well coated. Place onto a lined tray and refrigerate for 30 minutes or until set.

This recipe first appeared in the March 2022 issue of SALIFE magazine.


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