I feel like it's been forever since I made a dessert. I really don't remember the last time I baked dessert so I feel that this recipe is long overdue. For the past few weeks I have been consumed by photo shoots, investing in my food photography and planning my European summer trip, so this dessert has really helped me to unwind and actually enjoy Spring. Let's face it, April is over and Summer is soon here! So I've definitely got to take some time to stop and smell the roses (literally)!
I was planning on serving these cakes at a Spring gathering with some friends over the Easter holiday, but the gathering was cancelled. I was disappointed that the cake cracked; I didn't realise it was finished until about 5 minutes too late so it dried out. I was left feeling completely uninspired when I looked at my cakes. To this day I still regret not levelling them so they could be the same height and have flat tops (See what stress does to you). I stared at these cakes for an hour trying to figure out how to make them pretty. The coconut glaze-icing didn't turn out well and I definitely did not have the energy to whip up buttercream frosting. I eventually decided to use some store-bought Betty Crocker Whipped Strawberry frosting I had but even though didn't know what to do.
After a few more moments of head scratching and failed icing, I decided to make a "rose" shape on top of each cake. But I still wasn't satisfied. So I took a walk outside and found some flowers that I thought really complimented the mini cakes. After that I felt like I was at high tea! The flowers really brought out the best in the cakes and hid the imperfections that were bothering me. I made a little bouquet and rest it in a jar in the middle of the cakes and let creativity take care of the rest.
What I love about the cakes is that no flavour is too strong or overpowering. It's not too sweet, and doesn't even taste dry. You should definitely try this recipe the next time you have friends or family over or if it’s your turn to donate some sweets. The best part is you can cut these cakes in half to make more. The recipe yields 14 when baked in a 9” shallow pan and a small circle cutter is used to cut each out.
Lemon, Lavender and Earl Grey Mini Cakes
· 2 cups flour
· ½ cup earl grey tea, strong brew with ½ teaspoon lavender
· ½ cup sour cream
· ½ cup nonfat milk
· ½ cup sugar
· ½ cup plain applesauce
· 1 egg
· 1 teaspoon baking soda
· 1 teaspoon baking powder
· 1 teaspoon lemon juice
1. Preheat oven to 350°F. Grease a 9” baking pan and set aside.
2. Brew a cup of Earl Grey Tea and steep for 5 minutes. I used Harney & Sons.
3. Sift flour, sugar, baking powder and soda together. Add the wet ingredients and mix until well combined.
4. Pour batter into prepared pan and bake for 18 minutes or until knife inserted in centre comes out clean.
5. Allow to cool completely. Then using a small circle cake cutter, cut out the mini cakes. Decorate with icing of your choice and enjoy.