Thursday, July 7, 2016

Wonderfully whimsical faerie cakes

Much to adorable not to share
Reblogged from Tine and Thyme

Rhubarb, Rose & White chocolate Fairy Cakes

  • Peeled and finely chopped 1 stick rhubarb (about 80g).
  • Chopped 50g white chocolate (G&B).
  • Creamed 75g unsalted butter with 90g golden caster sugar.
  • Beat in one duck egg.
  • Sifted in 100g flour (half wholemeal spelt, half white), 50g ground almonds, 1 scant teaspoon of baking powder and a pinch of bicarbonate of soda.
  • Added 1 tbsp yogurt and 1 tsp orange flower water.
  • Stirred in the chocolate and rhubarb.
  • Spooned into 12 fairy cake cases.
  • Baked at 180C for 20 minutes.
  • Turned out onto a wire rack and left to cool.
  • Stewed a few stems of chopped rhubarb without sugar which made a beautiful pink juice.
  • Sifted 100g icing sugar into a bowl.
  • Added 1 tsp orange flower water and poured in enough of the rhubarb juice to make a slightly runny icing.
  • Spooned over the top of the cakes.
  • With gay abandon, decorated the tops with beautiful edible flowers.

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