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Fairy Bridge Cakes

Prep Time:

10 Minutes

Cook Time:

20 Minutes


6 Servings



About the Recipe

In honour of our Fairy Bridge, here's the best fairy cake recipe we could find. We recommend decorating them with the joy and gusto of a 6 year old.


  • 100g Laxey Glen Mills self-raising flour, sifted

  • 85g unsalted butter, softened

  • 85g golden caster sugar

  • 1 medium free range egg

  • 40g ground almonds

  • ¼ tsp baking powder

  • 100ml milk, to mix (you might not need it all)

  • 225g icing sugar

  • Decorations of your choice


Line a fairy cake or muffin tin with cases, and heat the oven to 180C.

Cream the butter and sugar together until light and fluffy – if you do this by hand you'll need a very strong arm, so if you've got one use a food mixer on its fastest setting.

While continuing to mix, drizzle the egg in gradually, adding a tablespoon of flour if the mixture looks like it's about to curdle.

Combine the flour, almonds and baking powder, then gently fold into the mixture. Add just enough milk to bring the batter to a dropping consistency.

Divide the mixture between the cases: if you prefer flat-topped cakes, then just cover the bottom of the cases, if not, you can half-fill them.

Bake for 20 minutes, and then turn out on to a rack to cool.

Mix the icing sugar with enough boiling water to make a thick paste, then smooth over the cooled cakes, and add decorations before it sets. Eat quickly – fairy cakes don't keep!

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