It's been a while since I've baked with the Weekly Bake Off where the aim is to bake a recipe chosen at random by Amy our lovely host, from Mary Berry's 100 Cakes and Bakes. The chosen recipe is announced on twitter (@weeklybakeoff) every Monday and you have until Sunday to send in a picture of your bake via twitter.
Apricot Swiss Cakes were chosen this week. I decided to make these late at night after a particularly stressful day as I needed something to cheer me up. They were quick and easy to whip up but I do need to practice my piping skills! The cakes retained some of the 'swirl' shape which I was pleased about. I didn't have any apricot jam so I used strawberry and raspberry jam which is what is used traditionally.
I would call these biscuits rather than cakes as it has a really soft, buttery and crumbly texture similar to shortbread and absolutely delicious with the jam in the middle. You can use any type of jam with this. I am definitely making these again as they are really easy to make and taste great! Plus they look really cute and are perfect with a cup of tea.
pipe the mixture into the paper case 
slightly overcooked... oops! 
add a small teaspoon of jam in the middle. I forgot to sprinkle icing sugar!
To see all the excellent entries to the weekly bake off, click here
Recipe is from Mary Berry's 100 Cakes and Bakes page 71
These are too cute!
ReplyDeleteNom!
thanks! x
DeleteHow pretty are they? And how much do I want to reach in and grab one? Lots!!!!
ReplyDeleteThey really did make me smile after the super stressful day. I'll send some over ... catch! :)
DeleteThese swirls are so perfectly piped and nice that they stayed very well after baking.
ReplyDeleteThanks thats very kind of you :)
DeleteThey look really tasty and are very beautiful
ReplyDeletethanks they were very tasty indeed :)
DeleteI would eat a cookie anytime! these look delicious, I am almost tasting them from here yummy!! enjoyed this post and will make these for sure...
ReplyDeleteThey were definitely delicious! Hope you enjoy them.
Deleteoh they just look so light and fluffy... perfect to have one or two... or three with a cup of tea!
ReplyDeleteonce you start you can't stop!
DeleteThey do look fab! Hope mine turn out as nice :)
ReplyDeleteI'm sure they will, probably not almost burnt like mine!
DeleteI've seen cookies very similar to these before and I've always wondered how to make them - your's look delicious and now I know how to make them =) The best part (at least in version I've had) is the delicate crumble-in-your-mouth texture...
ReplyDeleteThey are really easy to make. Just mix everything together, pipe and bake. They do melt in your mouth :)
DeleteWow, these look delicious. I love the jam in the center.
ReplyDeleteThanks, the jam looks pretty and tastes good too!
DeleteThese look fabulous Ros and very similar to some that I make from the Be-Ro cookbook......lovely and buttery and crumbly!
ReplyDeleteThanks Karen. They were very buttery and crumbly indeed and highly addictive!
DeleteThese look so very pretty. Only they can't be easy if they involve piping. I don't seem to be any further forward with piping than I was when I first tried it!
ReplyDeleteThe batter was easy to make up and they were quick to bake. The piping makes it look pretty so it's worth it :) My piping skills don't seem to be improving either!
DeleteOh I absolutely adore these - my mother used to bake them a lot when I was younger. I absolutely adored coming home from school to find a fresh batch of these - thanks for the memories... it's been years since I had them... will have to give them a try myself soon!
ReplyDeleteGlad to be able to jog your pleasant memories :) I'm definitely making them again or trying my hand at viennese whirls!
DeleteThese are so cute :) I've never had Apricot Swiss Cakes either and these do look more like biscuits than cakes hehe they remind me of the butter cookies that they have in Asian bakeries :D
ReplyDeleteI should have renamed mine strawberry/raspberry swiss cakes! I love butter cookies :)
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