It was winter. Edible flowers had been located. Lemon and honey drinks had been consumed in the double digits to cure the sore throats and coughs. Why not combine all of these into bite-size cake form? Those of you in the northern hemisphere seem to be looking forward to fall/autumn so hopefully this recipe will inspire some lemon and honey recipes 🙂
Honey Lemon Petit-Fours
1/4 cup olive oil
1/3 cup honey
1/2 cup yogurt
Zest and juice of one lemon
1/2 tsp each baking powder and baking soda
1/2 Tbsp white vinegar
1 cup flour
Icing and filling:
1/2 cup icing sugar
1 tsp butter
2 Tbsp both raspberry jam and marmalade
Edible flower petals
Preheat the oven to 180 degrees Celsius and line a 20cm square cake tin.
Mix the cake ingredients together (if your honey is creamed, you will want to soften or melt it a bit first). Pour into the tin and bake for about 15 minutes, until a cake skewer comes out clean. Cool in the tin.
Cut the cake in half. Annnnd now cut it into half again so you have quarters. Spread some jam on one quarter and place another on top. Repeat with the other quarters and the marmalade. Cut each quarter into four petit-fours (there are a lot of ‘fours’ going on here). Now to ice! In one little bowl, heat half the icing sugar, half the butter and about a tsp of the jam until a glaze forms. Spread on top of the jam filled cakes and arrange some petals on top. Repeat with the marmalade on the marmalade filled petit-fours. Leave until the glaze is set.
Makes 8 petit-fours, and the cake can be made the day before as it lasts very well 🙂
Enjoy your week!