© J Sainsbury plc 2020
Raspberry and nectarine fairy cakes
With all that fresh fruit on board, these fairy cakes are what all cakes yearn to be: deliciously moist. Make them for afternoon tea, or a Mother's Day treat
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Ready in 30 minutes
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Cooking time 20 minutes
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Prep time 10 minutes
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Makes 12 cakes
Ingredients
- 225g sponge mix
- 1 egg, beaten
- 125g fresh raspberries
- 1 nectarine, stoned and thinly sliced
- 2 tbsp runny honey
- 1 tbsp icing sugar
Method
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1
Preheat the oven to 190°C/fan 170°C/gas mark 5. Line a 12-hole fairy cake tin with fairy cake paper cases.
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2
In a mixing bowl, make up the sponge mix with the egg and 75ml cold water. Beat with a handheld electric whisk for 3 minutes. Lightly stir through all but 12 of the raspberries and all of the nectarine slices, then spoon the mixture evenly between the paper cases.
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3
Bake in the oven for 20 minutes, until golden and just firm to the touch. While the cakes are still warm, brush the tops with honey and top each with a raspberry. Dust with icing sugar and serve either warm or cold.
