Wanting to capture a little bit of the springtime in my baking I created these little cakes. The flowers are sugary and delicious. I used primroses from the garden, but roses and violets are also edible. Beware the foxgloves and daffodils though, they may look pretty but you definitely won't feel pretty...
To make the crystallized flowers:
1 egg white mixed with 2 tsp. of cold water
Caster sugar
Handful of flowers
Paint all surfaces of the flowers with the egg white and dip in the sugar. Leave to dry out and solidify on greaseproof paper in the sunshine. This should take 1- 2 hrs.
To make the cakes:
175g. Caster Sugar
175g. Margerine
175g. Self Raising Flour
3 eggs
Zest of 1 lemon
To ice: icing sugar, food colouring, a few tsp of cold water.
Pre heat the oven to 180.
Cream the margerine, sugar and zest. Add the eggs and flour alternately, a little at a time. Fill 24 small cake cases and bake for about 20 mins, until risen and golden.
Allow to cool completely before icing.
No comments:
Post a Comment