I love making little cakes, and I like to make cakes in different sizes and shapes.
I’m a great collector of molds for cakes, and my collection is always growing… I picked up these little rose molds made by Nordicware some time ago. They are perfect for little cakes for afternoon tea or even for a dessert.
While they are very pretty the molds do need careful management in order that the cakes don’t stick. I use this method – I butter the molds well, sprinkle them with flour, and freeze them for 15 minutes or so. This seems to do the trick.
However you could make these cakes in any fancy molds or in a muffin pan.
Something else that I do with these cakes, is to use buttermilk. I find this gives the cakes a really lovely flavour and I think perhaps helps them to keep well.
And lime and rosewater is a beautiful combination!
Little Rose Cakes
125g caster sugar
Zest of 1/2 lime
2 large free-range eggs
200g plan flour
1 teaspoon baking powder
100g icing sugar, sifted
1 teaspoon rosewater
Juice of 1/4 lime
A drop of pink food colouring
Preheat the oven to 160 degrees C. You can make this little cakes in any fancy molds you have on hand. I made these in Nordicware rose molds, but you could use any standard 12 cup muffin pan.
Butter and flour your molds – if you’re using any kind of fancy molds, you will need to butter and flour them very well as I mentioned in the introduction.
Cream the butter and sugar in electric mixer with the lime zest. Add the eggs and beat until well mixed. Add the plain flour and baking powder plus the buttermilk, and gently mix until just incorporated.
Place the tin in the oven and bake for 20 minutes or until the cakes are cooked and golden on top.
Cool the cakes in their molds or muffin pan for 5 minutes, then carefully remove from the molds or muffin pan and finish cooling on a wire rack.
In a bowl, mix together the icing sugar, rosewater, lime juice and pink food colouring and beat well. If the icing is too soft, or runny, then add more icing sugar to get the desired consistency.
However you don’t want the icing too thick, as this is more of a glaze than an icing. You want the beautiful rose shapes of the molds to be visible!
Drizzle over the little rose cakes, serve as is for afternoon tea, or with a dollop of cream as a dessert.