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Rosewater and Lime Cakes

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!

Ingredients

Little Rose Cakes

125g butter

125g caster sugar

Zest of 1/2 lime

2 large free-range eggs

200g plan flour

1 teaspoon baking powder

125mls buttermilk

Icing

100g icing sugar, sifted

1 teaspoon rosewater

Juice of 1/4 lime

A drop of pink food colouring

Method

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.

Passionfruit Mini Cakes

These little cakes are full of passionfruit in the cake mix and in the icing. I love the fragrance and flavour of passionfruit. I will buy them up while cheap and freeze the pulp – great when I want to make a passionfruit sponge or these little cakes!

Cooking with buttermilk gives a great flavour to cakes so that’s what I used here. You can make cheat’s buttermilk if you haven’t any on hand by simply adding lemon juice or vinegar to milk, or even lime juice. You now have a pretty good substitute!

Here is the recipe for these passionfruit mini cakes. You can make them in fancy molds as I did or make them in an ordinary muffin tin.

Ingredients

Cakes

200g self-raising flour

125g caster sugar

125g butter

2 large free-range eggs

1/2 tsp vanilla extract

125mls buttermilk 0r cheat’s buttermilk ( I added the juice of half a lime to regular milk)

Pulp from 4 passionfruit

Passionfruit Icing

250g icing sugar, sifted

Pulp from 2 passionfruit + 1 passionfruit for the optional fondant icing

1 tbs passionfruit fondant creme (optional)

Method

Cakes

Preheat the oven to 160 degrees C fan forced or 170 degrees non fan forced.

You can make this little cakes in any fancy molds you have on hand. The cakes pictured were baked in my Silverwood three tier muffin molds. I buttered and floured these molds. You can use any standard 12 cup muffin tin. Line the muffin tin with cupcake cases.

Put all the ingredients except the pasionfruit pulp in a food processor and blitz till smooth.  Stir the passionfruit pulp into the batter.

Spoon the mixture into the molds or paper cases. If you’re using fancy molds like mine you will get 6 sizeable cakes. Using a regular muffin tin,  you will get 8-12 cakes, depending on how big you want them.

Place the tin in the oven and bake for 15 minutes or until the cakes are cooked and golden on top. Check after 15 minutes, by seeing if a skewer inserted comes out clean. They may need a couple of minutes longer.

Cool the cakes in their molds or muffin tin for 5 minutes, then carefully remove from the molds or muffin tin and finish cooling on a wire rack.

Ice with a generous amount of passionfruit icing, letting it drip down the sides of the cakes.

Passionfruit Icing

In a bowl, mix together the icing sugar and passionfruit pulp and beat well. If the icing is too soft, or runny, then add more icing sugar to get the desired consistency.

Optional –  I mixed a tablespoon of passionfruit fondant creme (warmed gently in the microwave for a minute or two) with the pulp of 1 passionfruit. This made a very yellow icing which I drizzled on top of of the other icing. More for effect than anything else!

Orange Friands

Spring in Sydney means an abundance of oranges. Of course I love blood oranges, and use them whenever possible. But the humble navel orange is juicy, sweet and seedless. The wonderful Orange Grove Market sells local oranges that are just divine and I am buying them in abundance!

So I made my usual recipe for friands, some with blood oranges and some featuring navels. These little cakes are made with eggs whites only and ground almonds and are very similar to the French financier.

I made 2 batches, using a blood orange in one batch and a navel orange in the other.

Ingredients

6 egg whites, beaten lightly

75g plain flour

240g icing sugar, sifted

125g almond meal

150g melted butter, cooled

Grated zest and juice of an orange

150g icing sugar or enough to make a thick glaze.

6 orange slices, to candy

50g caster sugar

Method

Preheat oven to 180 degrees C or 160 degrees C fan-forced. Lightly grease 12 friand molds.

Beat the egg whites until frothy with fork in a large mixing bowl.

Sift the flour and icing sugar into the bowl, stir in almond meal and then add the melted butter. Stir in the zest of the orange, and the juice of one half of the orange.

Spoon the mixture (approximately ¼ cup) into each of the molds.

Bake in preheated oven for 20 minutes until cooked through and golden brown or until a skewer is inserted into centre comes out clean. Sometimes the friands need a few more minutes in the oven to be nice and brown.

To make the glaze, mix the juice of the other half of the orange with the icing sugar. You may need to add more or less juice or more or less icing sugar to get the glaze to the right consistency to ice the friands. Ice the friands with just enough glaze to coat the tops and perhaps to run down the sides a little.

To candy the orange slices, put them into a small saucepan and cover with cold water. Bring to the boil and simmer for 5 minutes until slightly soft. Drain, and place the slices on a plate and coat well with the sugar. The slices will be sweet and slightly sticky.

Put the slices on top of the iced friands for serving.

Blood Orange Tea Cakes

I love looking over my posts from previous years, in the equivalent month. This post is originally from July 2017. I note that it was a balmy 21 degrees C. Today in Sydney has been a chilly 16 degrees C. Winter in Sydney can really vary!

This is a recipe for friands, very similar to the French financiers. I have called them tea cakes in this post, just as Yotam Ottolenghi and Helen Goh, in their wonderful book Sweet, describe little cakes that go well with a cup of tea.

This version features wonderful blood oranges, which have just become available in Sydney.

The recipe is really so versatile, you could add lots of different fruit to the basic recipe. Cherries, pears, raspberries and blueberries work well.

Ingredients

6 egg whites, beaten lightly

75g plain flour

240g icing sugar, sifted

125g almond meal

150g melted butter, cooled

Grated zest and juice of a blood orange

10 tablespoons icing sugar or enough to make a thick glaze.

Optional – some salted pistachio praline to decorate*

Slices of blood orange

Method

Preheat oven to 180 degrees C or 160 degrees C fan-forced. Lightly grease 12 friand molds.

Beat the egg whites until frothy with fork in a large mixing bowl.

Sift the flour and icing sugar into the bowl, stir in almond meal and then add the melted butter. Stir in the zest of the blood orange, and the juice of one half of the blood orange.

Spoon the mixture (approximately ¼ cup) into each of the molds.

Bake in preheated oven for 20  minutes until cooked through and golden brown or until a skewer is inserted into centre comes out clean. Sometimes the friands need a few more minutes in the oven to be nice and brown.

To make the glaze, mix the juice of the other half of the blood orange with the icing sugar. You may need to add more or less juice or more or less icing sugar to get the glaze to the right consistency to ice the friands.

Ice the friands with just enough glaze to coat the tops and perhaps to run down the sides a little.

*To make the salted pistachio praline, dissolve a couple of tablespoons of caster sugar in a small frying pan over a medium heat. Don’t stir, or the sugar will crystallize. Once the dissolved sugar has turned to a deep toffee colour, pour the praline over a handful of salted pistachios on some baking paper. Once hard, bash the praline into fragments.

Lemon Meringue Poke Cakes

Ingredients

Little cakes
125g self-raising flour
125g caster sugar
125g butter
2 large free-range eggs
1/2 teaspoon vanilla extract
Zest of half a lemon
2 tblsp milk

Lemon Curd
Juice of 2 lemons
4 tablespoons sugar
2 tablespoons butter
2 free-range egg yolks, beaten lightly

Meringue
2 free-range egg whites
120g caster sugar

Method

For the cakes, preheat the oven to 180 degrees C.

This mixture makes 12 cupcakes, but you are looking for a larger than cupcake size in this recipe. You should get 6 good size cakes from the mixture. Liberally grease a 6 mold pan. I used my popover pan, as I love the deepness of each mold. A Texas muffin pan with 6 holes will work too.

Put all the ingredients except the milk in a food processor and blitz till smooth. Add the milk while pulsing to make a soft, dropping consistency.

Spoon the mixture into the molds, filling the molds equally.

Place the pan into the oven and bake for 15 minutes or until the cakes are cooked and golden on top.

Pop the cakes out of the molds and leave to cool on a wire rack.

For the lemon curd, place all the ingredients in a double boiler or bain marie. Cook over a medium heat, stirring with a wooden spoon, until the mixture thickens. Remove from heat and set aside to cool. When cool, refrigerate until ready to use.

For the meringue, place egg whites in the clean, dry bowl of an electric mixer and whisk on high speed for 3-4 minutes to soft peaks.

Add caster sugar, 1 tablespoon at a time, allowing each to be incorporated before adding the next, whisking until mixture is glossy. The meringue will be shiny and will hold stiff peaks when the whisk is lifted from the bowl.

To assemble, take each cake and “poke” 3 holes in the top of each cake, using the end of a wooden spoon. Be careful as you do this, as the cake might break. The idea is to get holes big enough to pipe the lemon curd into, but the end of the wooden spoon is just a little too large for the “poking”. If you have something a little smaller, by all means use that instead.

Fill a piping bag without a nozzle with the lemon curd, and gently pipe some curd into each hole in the cakes. The aim is to fill the holes. Once each cake is filled, pipe or spoon the rest of the curd over the tops of the cakes.

Fill another piping bag also without a nozzle with the meringue. You will only need half the mixture, so you can make a few spare meringues with the remainder of the mixture. Pipe a swirl of meringue on the top of each cake. Now using a blow torch, scorch the meringue topping as little or as much as you like.

The lemon meringue cakes look good and when you cut them open or bite into them, they should ooze with lemon curd from the “poke” holes. Very delicious and quite mooreish!

Blueberry and Raspberry Mini Cakes

I’m still working on mini cake recipes, little cakes which are full of flavour and fruit, not too big, not too small. Ottolenghi has lots of recipes in his fabulous book Sweet, for little cakes he calls tea cakes, perfect served with a cup of tea! These have inspired me to keep on developing my mini cake recipes.

One of the issues I have experienced with my little cakes is the problem of cakes sticking and coming out in pieces.  I have lots of fancy molds, and I am slowly working out which molds are the best for turning out perfect cakes and also, the best way to prepare the molds beforehand.

So, I have come to the conclusion that mini bundt molds are tricky to turn out, so I am avoiding them for the moment. I also picked up some advice somewhere, I think from Ottolenghi, or maybe from Nigella, that buttering the molds and flouring them, freezing for half an hour then buttering again, gives you a pretty good chance of the cakes coming out whole.

Here are two recipes, both based on the same basic cake mixture, one for blueberry, lemon and almond cakes, and one for raspberry and almond cakes.

Blueberry, Lemon and Almond Cakes

Ingredients

65g self-raising flour

60 ground almonds

125g caster sugar

125g butter

2 large free-range eggs

1/2 teaspoon vanilla extract

2 tblsp milk

125g fresh blueberries

Lemon Icing

2 tbsp lemon juice

Enough sifted icing sugar to make a thick but spreadable icing

3 blueberries for little cake for decorating

Method

Preheat the oven to 180 degrees C. Butter, flour, freeze and butter again your chosen molds. I used popover molds, but muffin molds would be fine. You will get 6 cakes from the popover molds, probably 8 from the muffin molds.

Put all the ingredients except the milk  and the blueberries in a food processor and blitz till smooth. Add the milk while pulsing the food processor to get a mixture that is not to stiff and of dropping consistency.

Carefully fold the blueberries into the mixture with a spoon.

Spoon the mixture into the molds, making sure you don’t fill more than  3/4 of the mold.

Place the molds in the oven and bake for 15 minutes or until the cakes are cooked and a skewer inserted in the centre comes out clean.

Once the cakes have cooled for about 15 minutes, carefully up end the molds and ease the cakes out of the molds.  Cool on a wire rack.

For the icing, mix the lemon juice with enough icing sugar to make an icing that will drip over the cakes. Ice the little cakes, adding 3 blueberries on the top of each cake for decoration.

Raspberry and Almond Cakes

Ingredients

65g self-raising flour

60 ground almonds

125g caster sugar

125g butter

2 large free-range eggs

1/2 teaspoon vanilla extract

2 tblsp milk

3 raspberries for each cake mold

Lemon Icing

1 tbsp lemon juice

2 or 3 pureed raspberries

Enough sifted icing sugar to make a thick but spreadable icing

1 raspberry for little cake for decorating

Method

Preheat the oven to 180 degrees C. Butter, flour, freeze and butter again your chosen molds as for blueberry cakes.

Put all the ingredients except the milk  and the raspberries in a food processor and blitz till smooth. Add the milk while pulsing the food processor to get a mixture that is not to stiff and of dropping consistency.

Spoon the mixture into the molds, making sure you don’t fill more than  3/4 of the mold. Carefully pop 3 raspberries into each cake mold.

Place the molds in the oven and bake for 15 minutes or until the cakes are cooked and a skewer inserted in the centre comes out clean.

Once the cakes have cooled for about 15 minutes, carefully up end the molds and ease the cakes out of the molds.  Cool on a wire rack.

For the icing, mix the lemon juice and pureed raspberries with enough icing sugar to make an icing that will drip over the cakes. Ice the little cakes, adding 1 raspberry on the top of each cake for decoration.

 

 

 

 

 

 

 

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