Part deux of my Gatsby-inspired decadence was kind of given away in my last post. If you saw the tea party pictures, you probably spotted the little tea cakes. I’d made these once before and figured they were perfect for the Gatsby theme. They’re simple and sweet but the look luscious! I prefer them iced (because of the shine it gives to them!), but they’re just as delicious with a smidgen of sifted icing sugar on them.
If you do choose to ice them, they end up looking like gorgeous little ice-cream cones. If you’re a fence sitter like me ice one half and icing sugar the other!
- 2 cups all-purpose flour
- 1 ½ teaspoon bicarb
- 3 eggs
- ¾ cup heavy cream
- 1 tsp vanilla extract
- 3/4 cup sugar
- 180g butter
- 4 tbsp honey
- 2 tsp water
Preheat oven to 180°C and grease muffin tins. I used silicon molds and cardboard cases, so I didn’t need to grease mine (which is a little bit great!)
Sift the flour and bicarb soda together in a big bowl and then add the sugar. In a second, smaller bowl, mix together the eggs, cream and vanilla.
Soften your butter and add it to the dry mixture, mixing vigorously until no lumps remain. This may tak
e a little while, be vigilant. (Honestly, there were still a few lumps left in my mixture when I put them in the oven, and they seemed to disappear – this is a very well-behaved mixture.)
Add the egg mixture into the big bowl and mix until just combined.
Put your honey and water into a microwave-safe container and blitz it for about 30 seconds to soften the honey. Take it out of the microwave and mix it so it becomes syrupy. Add syrup to your batter.
Divide the batter between your muffin tins (or in my case silicon molds AND cardboard cases), you should fill them up about ¾ of the way to the top. Pop them in the oven and sit around for 18-20 minutes while they cook.
The mixture is lovely in that the cake tops rise into beautiful balloon-like forms. Once you’ve removed them from the oven you have two options –
- Let them cool while you start on the icing
- Sprinkle them with icing sugar and eat them right then and there.
For the icing sugar, mix one cup of icing sugar with 4-5 tablespoons of milk. The mixture should be quite thick, but still smooth. When you mix the icing it should slowly smooth itself back down evenly into the bowl. Divide the batter into three and add a different drop of colouring to each mixture. Ice as you please (be generous though!)
You should get 24 tea cakes from this mixure.
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