Sig's anchovy buns (mermaid cakes) Recipe

Name: Sig's anchovy buns (mermaid cakes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 gr unsalted butter, melted plus extra for the tin; 150 gr plain flour; 1 heaped teaspoon baking powder, sifted; pinch sea salt; pinch cayenne pepper; 2 medium eggs; 100 ml milk; 6 or 8 tinned anchovy fillets thinly sliced; 6 slim spring onions trimmed and sliced thinly; 1 tsp extra virgin olive oil

Servings: persons

1
sorry, only metric measurment avaliable
2
preheat oven to 210C/ 190Cfan/6-7 gas and liberally butter a 12 bun fairy or 18 mini bun cake tin.
3
combine the flour,bakingpowder.a pinch of salt and cayenne pepper in a large bowl
4
whisk the egg and milk in another large bowl,then stir in the melted butter.
5
pour this mixture to the dry ingredients and blend to a nice butter.
6
fold in the anchovies and three quarters of the spring onions ,divide mixture between cake moulds, filling them halfway.
7
toss the reserved spring onions with the olive oil and scutter over the top of the buns.
8
bake for about 15minutes or until golden brown and crisp
9
serve the buns warm or newly cooled.
10
they can be rewarmed for about 5-10minutes at same temperature as above.
11
these are good on their own but are very nice cut and filled with some sour cream , creme fraiche or mascarpone and the caviar .

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 40 gr unsalted butter, melted plus extra for the tin, 150 gr plain flour, 1 heaped teaspoon baking powder, sifted, pinch sea salt, and more.

Yes, Sig's anchovy buns (mermaid cakes) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sig's anchovy buns (mermaid cakes)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions