LEMON & LAVENDER FONDANT FANCIES
Elegant sponge squares that are petite and pretty as a picture - impress with light flavours and silky butter icing
Provided by Cassie Best
Categories Afternoon tea, Dessert
Time 1h45m
Yield Makes 16
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 20cm square tin with baking parchment. Put the butter, sugar, eggs, yogurt, flour and baking powder in a large bowl and beat with an electric whisk until smooth. Tip into your cake tin and smooth the top. Bake for 45-50 mins until risen and golden, and a skewer inserted comes out clean. Leave to cool for 10 mins in the tin, then turn out onto a wire rack to cool completely.
- Grind the lavender to a powder using a pestle and mortar. To make the butter icing, beat the butter and icing sugar together until pale and fluffy. Divide the mixture into 2 bowls, add the lemon zest to one batch and the lavender to the other, then mix each to combine. Transfer the icings to 2 piping bags.
- When the sponge has completely cooled, use a large serrated knife to remove the top and give you a flat surface. Flip the cake over so the flattest side becomes the top. Carefully trim off the edges, then cut the sponge into 16 squares. Use a ruler if you want them to be the same size. Brush the top and sides of each sponge square with a little jam. Pipe a small dome of butter icing onto each sponge, 8 with lavender icing and 8 with lemon. Chill the cakes for at least 1 hr.
- Sieve the fondant icing sugar into a large bowl, and add enough water to make a thick but pourable icing. Spoon a little white icing into a sandwich bag or piping bag to use later. Divide the remaining icing into 2 bowls, dye one batch lemon yellow and the other pale lilac.
- Remove the sponges from the fridge and transfer to a wire rack, sitting the rack on a tray to catch any drips. Spoon a little icing over each sponge, lilac for the lavender-flavoured fancies and yellow for the lemon. Use a small palette knife to spread the icing down the sides of the sponge to completely cover each one. Leave to set for 30 mins, then cover the cakes with a second layer of icing to give a smooth surface. Drizzle the white icing over the cakes and decorate with a little lemon zest and lavender buds. Leave to set for 1 hr at room temperature before serving. Will last 2-3 days in a tin.
Nutrition Facts : Calories 526 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 81 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
LEMON-LAVENDER CUPCAKES
Delicious lemon cupcakes with a hint of lavender and creamy lemon frosting. These are not your Mama's cupcakes. Updated with a light, moist texture and just an 'ever-so-subtle' Provencal taste. My husband did not know there was lavender in them. He loved my 'secret' ingredient. Try to eat just one... I dare you!
Provided by Candice
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake tin with cupcake liners.
- Whisk flour, chopped lavender, baking powder, and salt together in a bowl. Set aside.
- Beat sugar and butter together in a bowl using an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in egg, lemon juice, and lemon zest.
- Beat 1/3 cup of flour mixture into lemon mixture until just combined. Beat in 1/4 cup buttermilk, followed by another 1/3 cup flour mixture; add remaining buttermilk and flour mixture and stir to combine.
- Spoon batter into the cupcake liners, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 16 to 18 minutes. Let cool 5 minutes before transferring cupcakes to a wire rack to cool completely.
- Stir confectioners' sugar and lemon juice together in a bowl until smooth. Stir in lemon zest. Drizzle over cooled cupcakes and garnish with lavender.
Nutrition Facts : Calories 164.4 calories, Carbohydrate 32 g, Cholesterol 23.5 mg, Fat 3.5 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 2 g, Sodium 106.6 mg, Sugar 23.4 g
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