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

Recipe Rosa Matto | Photographs Brendan Homan | Styling Natalie Homan

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.