Homemade Mini Jammy Cakes Recipe: Quick and Easy Baking (Great for Kids)

Gabriel loves to cook all kinds of foods, from baking to a full roast dinner and, of course, burgers.

Easy Tasty Treats

These delicious little jammy cakes will get a favorable vote every time from everyone, not just the kids. The pastry base, sweet jam filling, and soft sponge topping are a delightful combination and a real tasty treat. Easy and quick to make and even easier and quicker to eat.

I choose to use raspberry jam as it's my favorite flavor, but you can use any of your favorite preserves or even experiment with other fillings. Sweet stewed apples are awesome, and apricot chutney also works.

Sprinkle with a little icing sugar if you want to be even more impressive.

I hope you enjoy!

Cook Time

Step 1: Make the Pastry Base and Add Jam

First, we'll need to make the pastry for the base of the mini cakes.

Ingredients

• 150 grams plain flour plus a little extra for dusting
• 1 tsp fine caster sugar
• 1 small fresh egg, beaten
• 90 grams butter, cubed plus extra for greasing
• 12 tsp raspberry jam (to use for the jammy filling between the pastry and sponge mix)

Method

1. Put the flour, sugar, and butter into a food processor and blitz to a fine crumb-like texture.
2. Add in the egg and blitz to mix, don't over blitz or the pastry will be tough and heavy.
3. Tip the dough onto a floured surface and knead lightly.
4. Roll out the pastry and using a round-shaped cutter, cut into 12 circle shapes to fit into a buttered muffin/cupcake tin.
5. Put a teaspoon of jam into each pastry circle.
6. Place the tray in the fridge to chill for 10 to 15 minutes, while you make the sponge topping.

Step 2: Make the Sponge Topping and Bake

The next step is to make the sponge mix to top these lovely jammy mini cakes.

Ingredients

• 100 grams self-raising flour, sieved
• 100 grams fine caster sugar, sieved
• 100 grams unsalted butter, cubed, at room temperature
• 2 fresh eggs, well beaten, at room temperature

Method

1. In a large bowl cream the sugar and butter together till light and creamy.
2. Add a little of the beaten egg and mix, followed by a little flour and mix.
3. Continue to add the egg and flour alternatively, mixing well to form a smooth shiny batter.
4. Take the muffin tray (I use a standard nonstick muffin tray exactly like the one advertised) with the filled pastry cases from the fridge.
5. Top each pastry case with a spoonful of the sponge mix.
6. Put the muffin tin in a preheated oven and bake on 200ºC/Gas mark 6 for 20 to 25 minutes until the sponge mix rises and is a lovely golden colour and the pastry is just cooked and the same golden colour as the sponge mixture.
7. Leave to cool a little in the tin before carefully removing to a wire rack to cool completely. Of course, you can just eat them straight away, although be aware of the jam as it will be very hot.

Storing:

• Store in an airtight container, a tin is best as your pastries won't sweat.
• These little jammie treats will keep fresh for days.

Cooks Tips:

• Using butter at room temperature makes it easier to mix with the caster sugar.
• Using eggs at room temperature makes it easier to blend them together with the butter and sugar mix.
• Adding the eggs and flour alternatively ensures a smooth shiny sponge mix.

Step-by-Step Photo Guide

© 2012 Gabriel Wilson