Hailing from the picturesque landscapes of Scotland, Fern Cakes have become a beloved treat that captivates the taste buds with their unique blend of flavors and textures. These delightful pastries, often enjoyed with a cup of tea, have a rich history and a distinct charm that sets them apart in the world of Scottish baking.
The origin of Fern Cakes can be traced back to traditional Scottish baking, where resourcefulness and a love for simple, hearty ingredients defined the culinary landscape. These cakes earned their name from the delicate fern-like patterns adorning their sweet, crumbly tops.
At the heart of a Scottish Fern Cake is a buttery, shortcrust pastry that cradles a sweet and tangy raspberry jam filling. The combination of the rich, melt-in-your-mouth pastry and the burst of fruity goodness from the jam creates a symphony of flavors that has stood the test of time.
The artistry of Fern Cakes lies not only in their taste but also in their visual appeal. Bakers often take great care in crafting intricate fern patterns on the surface, showcasing their skill and attention to detail. This makes Fern Cakes a charming addition to any dessert table or afternoon tea spread.
While the traditional recipe remains cherished, some variations have emerged over the years. Some bakers experiment with different fruit fillings, such as blackberry or strawberry, adding a delightful twist to the classic treat. Others might incorporate a hint of citrus zest or almond extract to elevate the flavor profile.
Fern Cakes have become a symbol of Scottish hospitality, often served during special occasions and celebrations. The ritual of sharing these treats with friends and family has ingrained them into the fabric of Scottish culture, making them a cherished part of gatherings and festive moments.
For those keen on recreating this Scottish delight in their own kitchens, the recipe is relatively simple, requiring basic pantry staples. With a touch of patience and a passion for baking, one can master the art of crafting these intricate yet delectable Fern Cakes.
In conclusion, Scottish Fern Cakes are more than just a pastry – they are a testament to the rich culinary heritage of Scotland. Whether enjoyed with a hot cup of tea on a chilly Highland afternoon or shared amongst friends during a festive gathering, these cakes continue to weave their magic, bringing joy and a taste of tradition to those fortunate enough to savor them.
Scottish Fern Cakes Recipe
Ingredients:
For the Pastry:
- 225g (1 cup) unsalted butter, softened
- 100g (1/2 cup) granulated sugar
- 1 large egg
- 350g (2 3/4 cups) all-purpose flour
For the Filling:
- 150g (1/2 cup) raspberry jam (or your preferred fruit jam)
- 1 tablespoon lemon juice
Instructions:
- Prepare the Pastry Dough:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg and mix until well combined.
- Gradually add the flour, mixing until a soft dough forms.
- Divide the dough into two portions, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the Pastry:
- Preheat your oven to 180°C (350°F).
- Roll out one disc of the chilled pastry on a floured surface to a thickness of about 5mm.
- Using a round cookie cutter, cut out circles and gently press them into greased or lined cupcake tins to form the pastry bases.
- Prepare the Fern Pattern:
- Roll out the second disc of pastry and, using a fern-shaped cookie cutter or a knife, cut out fern shapes.
- Place the fern shapes on top of the pastry bases, creating a delicate pattern.
- Fill with Jam:
- In a small bowl, mix the raspberry jam with lemon juice.
- Spoon a small amount of the jam mixture into the center of each pastry base.
- Bake:
- Bake in the preheated oven for 15-18 minutes or until the pastry turns golden brown.
- Cool and Serve:
- Allow the Fern Cakes to cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
- Optional: Glaze (if desired):
- For a glossy finish, you can brush the tops of the cooled cakes with a light apricot jam glaze.
- Enjoy:
- Serve these delightful Scottish Fern Cakes with a cup of tea or coffee, and savor the unique blend of buttery pastry and sweet fruit filling.
These Scottish Fern Cakes are not only a treat for the taste buds but also a beautiful addition to any tea-time spread. Share them with friends and family, and celebrate the rich culinary heritage of Scotland!
Gourmet Scottish Fern Cakes Recipe
Ingredients:
For the Lavender-Infused Pastry:
- 225g (1 cup) high-quality unsalted butter, cold and cubed
- 50g (1/4 cup) superfine caster sugar
- 1 large egg yolk
- 300g (2 1/2 cups) pastry flour
- 1 tablespoon dried culinary lavender, finely ground
For the Raspberry and Earl Grey Filling:
- 200g (3/4 cup) premium raspberry preserves
- 2 teaspoons Earl Grey loose leaf tea
For the Lemon Glaze:
- 150g (1 1/4 cups) powdered sugar
- Zest of one lemon
- 2-3 tablespoons fresh lemon juice
Instructions:
- Prepare the Lavender-Infused Pastry:
- In a food processor, pulse together the cold butter, caster sugar, and lavender until the mixture resembles fine breadcrumbs.
- Add the egg yolk and pulse until the dough just comes together.
- Turn out the dough onto a lightly floured surface, knead briefly, and form it into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Infuse the Tea:
- In a small saucepan, heat the raspberry preserves and Earl Grey tea over low heat. Allow the tea to infuse into the preserves for 15 minutes. Strain out the tea leaves and set aside.
- Roll out the Lavender Pastry:
- Preheat your oven to 180°C (350°F).
- Roll out the chilled lavender-infused pastry on a floured surface to a thickness of about 3mm.
- Using a round cookie cutter, cut out circles and gently press them into greased or lined cupcake tins to form the pastry bases.
- Assemble with Raspberry and Earl Grey Filling:
- Spoon a generous teaspoon of the infused raspberry preserves into the center of each pastry base.
- Create an Artistic Fern Pattern:
- Roll out any remaining pastry and cut out fern shapes. Arrange these on top of the raspberry filling, creating an artistic pattern.
- Bake to Perfection:
- Bake in the preheated oven for 15-20 minutes or until the edges of the pastry are golden brown.
- Prepare the Lemon Glaze:
- In a bowl, whisk together powdered sugar, lemon zest, and enough fresh lemon juice to create a smooth glaze.
- Glaze and Garnish:
- Once the Fern Cakes have cooled slightly, drizzle each with the lemon glaze for a delightful citrus kick. Optionally, garnish with edible flowers or a sprinkle of finely chopped pistachios.
- Serve in Style:
- Arrange these gourmet Scottish Fern Cakes on a sophisticated platter and serve with a side of clotted cream or a dollop of lavender-infused whipped cream.
These Lavender-Infused Scottish Fern Cakes with Raspberry and Earl Grey Filling offer a gourmet twist to the traditional recipe, showcasing the delicate balance of flavors and textures. Elevate your dessert experience with this refined and beautifully crafted treat.
Keto-Friendly Scottish Fern Cakes Recipe
Ingredients:
For the Almond Flour Pastry:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated keto-friendly sweetener (such as erythritol or monk fruit)
- 1/2 cup unsalted butter, melted
- 1 large egg
For the Low-Carb Berry Filling:
- 1 cup fresh or frozen mixed berries (raspberries, blackberries, and blueberries work well)
- 2 tablespoons chia seeds
- 2 tablespoons keto-friendly sweetener
For the Vanilla Glaze:
- 1/2 cup powdered keto-friendly sweetener
- 2-3 tablespoons almond milk
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Almond Flour Pastry:
- In a mixing bowl, combine almond flour, coconut flour, and sweetener.
- Add melted butter and egg, mixing until a dough forms. If the dough is too sticky, add a little more almond flour.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Low-Carb Berry Filling:
- In a saucepan, combine the mixed berries, chia seeds, and keto-friendly sweetener.
- Cook over medium heat, stirring occasionally until the berries break down and the mixture thickens. Remove from heat and let it cool.
- Roll out the Almond Flour Pastry:
- Preheat your oven to 180°C (350°F).
- Roll out the chilled almond flour pastry between two sheets of parchment paper to about 3mm thickness.
- Using a round cookie cutter, cut out circles and press them into greased or lined cupcake tins to form the pastry bases.
- Assemble with Low-Carb Berry Filling:
- Spoon a generous teaspoon of the cooled berry filling into the center of each pastry base.
- Create a Keto-Friendly Fern Pattern:
- Use any remaining almond flour pastry to create fern-like patterns on top of the berry filling.
- Bake to Perfection:
- Bake in the preheated oven for 12-15 minutes or until the edges of the pastry are golden brown.
- Prepare the Vanilla Glaze:
- In a small bowl, whisk together powdered keto-friendly sweetener, almond milk, and vanilla extract until smooth.
- Glaze and Serve:
- Once the Keto Fern Cakes have cooled, drizzle each with the vanilla glaze.
- Enjoy the Low-Carb Indulgence:
- These Keto-Friendly Scottish Fern Cakes offer a delightful, low-carb twist to the classic recipe. Serve and savor without compromising your ketogenic lifestyle.
With almond flour as the base and a low-carb berry filling, these Keto Scottish Fern Cakes are perfect for those looking to enjoy a delicious treat while following a ketogenic diet.
Not Your Grams Kitchen 