Paul’s Bakewell-inspired take on Fondant Fancies are filled with a fresh raspberry jam and topped with a silky smooth almond buttercream. These are the perfect bake for a nostalgic teatime treat.
Makes:
9
Difficulty:
Needs skill
Baking Time:
30 min
- V
- Ingredients
- Method
Print recipe
Method
Step 1
Preheat the oven to 180°C/160°C fan/350°F/Gas 4. Grease and line a 15cm square cake tin with baking paper and butter.
Step 2
For the sponge, beat together the butter and caster sugar using an electric mixer until light and creamy. Gradually add the beaten eggs, mixing well between each addition. Add the almond extract and mix again to combine.
Step 3
Sift the flour into the creamed mixture and beat again briefly until the cake batter is smooth (taking care not to overmix).
Step 4
Spoon the mixture into the prepared tin, spread level and bake for 25-30 minutes until well risen, golden brown and a skewer inserted into the centre of the sponge comes out clean.
Step 5
Leave to cool in the tin for 5 minutes before turning out onto a cooling rack to cool completely.
Step 6
For the jam, tip the raspberries into a small pan, add the sugar and mash together with a potato masher. Bring to the boil then reduce the heat to medium-high and cook for 4-5 minutes, or until the temperature on a sugar thermometer reaches 105°C/221°F. Pass through a sieve into a bowl and leave to cool.
Step 7
For the buttercream. Using an electric mixer, beat the butter, icing sugar and almond extract until very pale and soft.
Step 8
Trim the top of the sponge flat, if domed, then turn upside down so the base becomes the top. Cut the sponge into 9 perfectly neat squares.
Step 9
Using a 2cm round cutter, cut out neat 2.5cm deep pieces of sponge from the middle of each sponge. Spoon or pipe the raspberry jam into the hole to almost fill. Cut the top (flat end) of the pieces of sponge you cut out into a disc and place back over the jam, to seal it into the sponge.
Step 10
Using the buttercream, crumb coat the top and sides of the 9 sponges, then freeze for 10 mins or chill in the fridge until firm. Spoon the remaining buttercream into a piping bag and snip the end to a 1cm opening, then pipe a generous buttercream blob, on top of each sponge.
Step 11
For the fondant icing, tip 500g of the fondant icing sugar into a mixing bowl and whisking continuously, gradually add raspberry flavour drops and water, one tablespoon at a time until the icing is smooth and thick, but pourable. Add the food colouring and mix to a raspberry red colour.
Step 12
Once chilled, sit one sponge on top of a fork, hold the fork over the icing bowl and spoon icing over the top and sides of the sponges to cover. Using a palette knife carefully slide the sponge off the fork onto a wire rack, then repeat to ice all the cakes.
Step 13
Sieve the remaining 100g fondant icing sugar into a bowl, add water one teaspoon at a time, whisking continuously until the icing is smooth and will hold a ribbon trail. Spoon into a piping bag and snip the end to a fine writing point. Pipe delicate lines over the top of each sponge.
Step 14
Carefully lift the sponges off the wire rack and place in paper cases to serve.
