Amanda Laird: Marmalade butterfly cakes with creme fraiche

Marmalade butterfly cakes with creme fraiche. Picture / Babiche Martens

Makes 12 standard size or 24 small

125g butter
1 tsp vanilla extract
1/2 cup white sugar
2 eggs
1 cup self-raising flour
1 Tbsp marmalade, plus extra for filling
1/4 cup milk
Creme fraiche for filling
Icing sugar
Small patty cases

1. Preheat oven to 180C. Cream butter with vanilla and sugar until pale. Add eggs one at a time, beating after each. Fold in flour and marmalade then stir in milk.

2. Place cases into patty tins and spoon in mixture. Bake for 10-15 minutes or until the cakes spring back when lightly touched. Remove from tin and cool.

3. Carefully slice the top off each cake with a sharp knife and set tops aside. Place a small spoonful of marmalade and creme fraiche on top of each cake, slice tops in half to make the wings and arrange on top. Dust with icing sugar.