Scottish Fern Cake Recipe: A Taste of Nostalgia

We’re thrilled to share the first in a series of special bakes from our friend and new collaborator, Coinneach MacLeod – the beloved Hebridean Baker – a very special Scottish Fern Cake recipe. Known for his heartwarming recipes, charming storytelling, and love for the Scottish Isles, Coinneach now brings his baking magic straight to your kitchen through WeeBox.

This recipe is a real blast from the past – the Scottish Fern Cake. Hugely popular in Scottish bakeries during the 1970s and 80s, this sweet treat combines crisp shortcrust pastry, a layer of tangy raspberry jam, squidgy almond frangipane, and a smooth iced topping decorated with its signature green fern pattern. Think of it as a Bakewell tart with a distinctly Scottish twist – pure nostalgia in every bite.

Whether you remember enjoying Fern Cake with a cuppa in your local tearoom or you’re discovering it for the first time, this recipe is the perfect way to bring a taste of Scotland into your home.

Fern Cake Recipe

Serves 8 | Makes 1 tart

Ingredients

The pastry

• 200g plain flour, plus extra for dusting
• 2 tbsp icing sugar
• 100g butter, chilled and diced
• 1 large egg, beaten
• 1 tbsp milk
• Pinch of salt
• Baking beans

The filling

• 150g butter
• 150g golden caster sugar
• 3 large eggs, beaten
• 150g ground almonds
• ½ tsp almond extract
• Zest of 1 lemon
• 4 tbsp raspberry jam

The topping

• 200g icing sugar
• 1 tsp almond extract
• 8 tsp water
• Green food colouring gel

Method

1. Make the pastry: Rub the flour, icing sugar, salt, and butter together until the mixture resembles fine crumbs, then add the egg and milk, bringing it together into a dough. Wrap and chill for 30 minutes.
2. Blind bake: Roll out the pastry and line a 23cm tart tin. Prick the base with a fork, chill again, then blind bake at 160°C (fan) for 15 minutes with baking beans. Remove the beans and bake for a further 5 minutes.
3. Prepare the filling: Cream the butter and sugar until light and fluffy. Beat in the eggs, then fold through the ground almonds, almond extract, and lemon zest.
4. Assemble: Spread the raspberry jam over the pastry base, then spoon the frangipane mixture evenly on top. Next, bake for 30 minutes, or until golden and set.
5. Decorate: Once the tart has cooled completely, mix the icing sugar, almond extract, and water to form a thick fondant. Spread over the tart. Pipe thin green lines across the surface, then drag a toothpick through them to create the classic fern pattern.

A Recipe to Treasure

This traditional Scottish Fern Cake recipe is made to be kept, passed down and baked again and again – just like the time-honoured recipes shared by Scottish grannies through the generations.

From the Hebridean Baker’s kitchen to yours – happy baking!