Ingredients:
150g butter, softened
150g caster sugar
2 eggs, separated
150g wholemeal flour
2 tsp baking powder
pinch of salt
3 tbsp sherry
75g shelled cobnuts, toasted and finely chopped (or use hazelnuts)
double cream to fill
icing sugar to dust
Method:
Cream together the butter and sugar in a bowl until light and fluffy then add the egg yolks and beat until thoroughly combined.
Sift the flour, baking powder and salt into a bowl then add to the butter mixture alternately with the sherry, beating thoroughly after each addition. Stir-in the cobnuts then beat the egg whites until they form stiff peaks and fold gently into the flour mix.
Transfer the batter into the wells of a greased muffin tin, filling no more than 3/4 full then transfer to an oven pre=heated to 180°C and bake for about 25 minutes, or until a skewer inserted into the centre of one of the cakes emerges cleanly. Allow to cool in the tin for 10 minutes then transfer to a wire rack to cool completely.
Beat some whipping cream until stiff then slice the top off the cake. Place a dollop of the cream on the cut then split the round of cake in two and place these on top of the cake to form 'wings'. Dust the fairy cakes with a little icing sugar and serve.
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