Scottish Fern Cakes, a Bakery Classic
Scottish fern cakes are a classic tartlet that are still served in many bakeries in Scotland. I haven’t found one single recipe online for the real deal, so I’m sharing this authentic recipe with you. I hope you give them a try!
A few months ago, I had a request from a reader for a fern cake recipe as she simply couldn’t find one.
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UPDATE: I am delighted that my fern cake recipe now ranks #1 on Google search. The only fern cake that was on the internet when I posted my recipe was some concoction using a cake mix and it was not the traditional Scottish fern cakes I knew and loved. Now, if you look, you’ll see loads of others who have taken my recipe and copied it. However, you’re now looking at the original, so good for you!
Little did I know how much of an effort it would be to track down an authentic recipe! Yet, they were exactly what I had thought they were, and so simple to make.
First, I went to google to see what was online. One recipe was all I found, and it made my hair stand on end! Ingredients like Crisco, white cake mix (WHAT?), coconut and walnuts!?! Sorry, this isn’t even close to a Scottish fern cake! 🤐
This is an example of what makes me so upset when bloggers post recipes that they know nothing about. God only knows how many people have actually used this recipe and thought they were actually making Scottish Fern Cakes? It’s unfair because readers are being duped.
Being close to Christmas, I had a brainwave: Christmas tree “Fern Cakes”!
The next thing I did was turn to my Scottish cookbooks, but none of them had a recipe. I suspected that they were Bakewell tarts decorated with icing and a chocolate fern design, but I had to be sure I would be sharing the correct recipe. So I then asked my mother and Scottish baker/friend, Lisa, to check their cookbooks: nothing.
At this point, I was getting desperate, so I posted a request in a Scottish Facebook group. Someone in Scotland said they’d ask their local baker for the recipe and buy a fern cake to “dissect” for me, but I never heard back. Finally, I asked a cousin in Scotland who told me that Christie the Baker in Coatbridge had them and someone she knew was going to check for me.
After waiting weeks, I decided to message the bakery directly and finally, I had the answer/recipe! They are indeed Bakewell tarts with the icing and chocolate fern design on top! I was informed that the jam should be raspberry or blackberry (I chose raspberry). A massive thank you to Christie the Baker for the information which will also be very useful to many others, I’m sure.
Without further ado, here is the much needed authentic Fern Cake recipe to all to share! If you do share, please credit my site so that Christie’s receives credit, too. Thank you!
Scottish Fern Cakes Recipe
Adapted from this recipe and thanks to Christie the Bakers, Coatbridge Makes 24
FULL PRINTABLE RECIPE BELOW
Ingredients
Tart shells
- all purpose flour
- pinch of salt
- good quality butter
- sugar
Filling
- raspberry or blackberry jam
- butter
- sugar
- ground almonds/almond meal or almond flour
- 2 eggs (preferably organic)
- almond extract (I used vanilla instead)
Icing
- powdered/confectioner’s sugar
- water or milk
For the Fern Design
- chocolate
Make the tartlet shells.
After preparing the shells, partially bake them.
Fill the shells for the Scottish Fern Cakes.
Put some raspberry or blackberry jam in the bottom of each tartlet shell.
Make the frangipane and add some to the top of the jam (don’t fill too high). If you’re like me, and don’t like almond extract, you can substitute vanilla. No matter if it’s almond or vanilla, I recommend the Neilsen-Massey brand of extracts.
Bake the Scottish Fern Cakes.
Make the icing and chocolate, and decorate.
While the icing is still wet, draw a zig zag line down the center with melted chocolate (or green icing for a Christmas tree). Then pull a toothpick or knife down the middle to create the design.
As you can see, they don’t have to be perfect, but they still look good.
Allow the icing to set completely before serving, or storing in a tin. These will keep for at least a week.
Don’t forget to try this Christmas twist on Scottish Fern Cakes! Would be great as a gift on a lovely, festive plate.
Fern cakes in the ferns!
Enjoy this authentic Scottish Fern Cakes recipe with a cup of British tea!
Scottish Fern Cakes, a Bakery Classic
A Scottish bakery classic pastry.
Ingredients
Tart Shells
- 2 cups (8 oz) all purpose flour
- pinch of salt
- one stick (4 oz) good quality butter (I use Kerrygold)
- 1 1/2 tsp sugar
- 3 to 4 Tbsp ice-cold water
Filling
- 3 to 4 tbsp raspberry or blackberry jam
- 1 1/2 stick (6 oz) butter
- 3/4 cup (6 oz) sugar
- 1 1/2 cups (6 oz) ground almonds/almond meal or almond flour
- 2 eggs (preferably organic), beaten
- 1/2 tsp. almond extract (I used vanilla instead, as it’s not my favorite flavor)
Icing
- 2/3 cup (3 oz) confectioner’s sugar
- 2 to 3 tablespoons water or milk
For the Fern Design
- melted chocolate in a little plastic sandwish bag with a tiny bit of the tip cut off (or green icing)
Instructions
Preheat the oven to 200C/400F
Making the pastry
- Place the flour and salt into a bowl and rub in the butter with your fingers until the mixture looks like fine breadcrumbs. Add the sugar, then add the water and mix gently to make a soft dough. (Or you can make it in a food processor, like this.) Let rest in fridge for 20 minutes or so.
- Roll out the dough on a lightly floured surface. Cut into circles to fit your mini tins. Using a fork, press the tines into the bottom and sides of the pastry in the tin, then bake for about 15 to 20 minutes, until partially cooked. Remove and set aside.
- Spread the jam on the bottom of the crust then make the frangipane filling.
Making the filling and baking
- Melt the butter in a pot, remove from heat and stir in the sugar, ground almonds, egg and almond extract (if using.) Pour the mixture over the jam, but don't fill too full.
- Reduce the oven temperature to 350°F(180°C) and bake for about 20 minutes, until golden-brown and a skewer pushed into the middle comes out clean. Remove from the oven and leave to cool completely in the pan.
Making the icing and decorating.
- Make the icing so that it's rather thick, but still runny, and cover each tartlet with the icing.
- Immediately draw a design of zig zag lines on the center of the tart, then drag a toothpick or knife thought the design. Allow to set completely before serving or storing.
Notes
- Regarding the cup measurements. Please read this to understand what I mean about the cups not being reliable.
- The cup measurement is NOT accurate because of the difference in ground almonds vs. almond flour and the fact that most measuring cups are not reliable. Please use a scale for best results.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 149Total Fat: 10gCarbohydrates: 11gProtein: 1.5g
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Thank you Christina,for this recipe.I am Scottish tho I have been in Canada over 50yrs.I am so glad I found your site with the Fern Tarts I remember them from away back.I love to bake .I bake shortbread(Scottish recipe). I always do around 16doz twice a year for my church bazaar’s plus other times it goes fast.I hope you have some more Scottish recipes for me to make I will certainly be checking your site a lot.Thank you.
Great to hear, Jane! I’m sure there are already loads on my site you’d love. If you use my drop down menu under the RECIPE tab, and go to the Scottish/British cuisine tab, you’ll find loads. (I linked to it for you.) Let me know what you think of the fern cakes. THAT IS A LOT OF SHORTBREAD! Good for you! :)
I’m a Welch man who doesn’t care where a. good little cake comes from! The name got my attention and I can’t wait to make them and share with my friend, Fernie
That would be LOVELY! Let me know how you both like them, Bruce!
Christina, I just found these and am getting inspired for Christmas. What size pans are used to bake them in please?
Hi Jen, they’re typical tartlet shells, like these (affiliate link).
Thanks much. Happy Holidays!
I made them once and everyone loved them. I am preparing to make some for Christmas and wondering if they would free well.
Hi Cathy, I assume you meant freeze, so yes, they do freeze well. Here’s my tip: freeze them without icing first, then add the icing when they’re defrosted. They’ll be absolutely perfect if you do this. :)
I’m Scottish and when I was a child fern cakes were one of my favourite treats from the bakery. These look like the real deal. I’ll have to give them a go. Thanks for doing this recipe. You don’t see them for sale so often these days! I used to love seeing the fern design and my favourite bit was when I got to the jam at the bottom. There was always something really warming and substantial about the bottom of the tart, especially after working one’s way through the achingly sweet icing layer to get there. The other wee tarts that I think are peculiarly Scottish and often sold alongside fern cakes are the pineapple ones. I never liked them as much as the fern ones but I think they’re pretty unique in the cake world as I’ve never seen them outside Scotland. Bright yellow icing with a little hill of sweet cream underneath, and pineapple jam, in a short pastry casing.
Such a pity someone stole your content without crediting.
I agree, Sarah! The pineapple ones are not nearly as nice as the fern cakes. I think you’ll love these! If you only knew how many times recipes are stolen across the internet, it would make your head spin. Look for sites who give credit to where they found the inspiration or base for their recipe, I think you’ll be more happy with the results of the recipes (more trustworthy). :)
Husband’s favourite this is the best recipe I have tried
Happy to hear it, Shiona!
My Grandma (from Glasgow) called these almond tarts. I grew up eating them! Thank you for sharing this. I’ll see if I can find her recipe and let you know if it differs at all. She was an amazing baker of all things Scotland. ❤️🏴
Lovely, Jenny! Let me know!
These are similar to Swedish mazariner tarts but my family never made them with jam. Sounds like a delicious addition. Can’t wait to try this recipe!
Laura and Christina…
Laura….What did your family make them with if not jam? I’m not a big raspberry or blackberry fan. Actually, not a fan of anything with little seeds, although strawberries are okay. My mom used to make some sort of little tarts with fig in them. Alas, fig is not my fav either.
Christina….. Can these be make with any other kind of jam? Many Thanks ladies!
Use a seedless jam, any type you like! :)