delicious little cakes, covered with kirsch-fiavoured fondant icing, make an attractive addition to any tea table.
4 oz. plus
1 tablespoon butter, softened
2 oz. slivered almonds, cut into strips
1 teaspoon salt
2 teaspoon baking powder
4 oz. castor sugar grated rind of
4 oz. flour, sifted
2 tablespoons apricot jam, melted
8 maraschino cherries, halved
Fea/ cooked with colourful vegetables and an aromatic blend of garlic, lemon, coconut and spices, Nantwinam Kyewee is an exciting African dish.
4 oz. cup Fondant
1 tablespoon sugar dissolved in
1 tablespoon water
1 teaspoon kirsch
Preheat the oven to moderate 350 F (Gas Mark 4, 180 C). With the tablespoon of butter, grease 15 patty tins. Sprinkle a few almond strips into the bottom of each tin and set aside.
In a large mixing bowl, cream the remaining butter with a wooden spoon until it is soft. Add the salt, baking powder, sugar and orange rind and continue beating until the mixture is light and fluffy. Using a wire whisk or rotary beater, beat in the eggs, one at a time, adding a little of the flour with each egg. Beat the mixture well. Using a metal spoon, fold in the remaining flour and mix until all the ingredients are well combined.
Spoon the mixture into the prepared patty tins. Place the tins in the centre of the oven and bake for 25 to 30 minutes or until the cakes spring back when lightly pressed with a fingertip.
Remove the tins from the oven and turn the cakes out on to a wire rack to cool completely.
Meanwhile, in a small bowl placed over a pan of hot water, soften the fondant over low heat. Using a wooden spoon, beat in the sugar mixture and the kirsch Remove the pan from the heat.
When the cakes are cold, using a pastry brush, brush the tops with the melted jam. With a palette knife, spread the fondant icing over the jam. Place a cherry half on each cake. When the icing has set, the cakes are ready to serve.