Apricot & honey cakelet, Summer stone fruits and all that bounty summer gives us. Apricots and local BC honey soaking up in all its glory.. Orange blossom flavoured cakelets with honey grilled apricots to top it up with! All the summer flavours bundled into one little Apricot & Honey cakelet at a time!
Orange blossom water that I use is from Nielsen Massey
Apricot & Honey Cakelets
orange blossom flavoured cakelet topped with honey grilled apricots , fresh whipped cream and a drizzle of BC local Honey
Ingredients
Orange Blossom Cakelets (6 L, 8 standard)
- 150 gm Butter 1 ¼ stick
- 125 gm Sugar ½ cup+ 2 tbsp
- 3 L Eggs
- 180 gm All purpose Flour 1½ cup + 2 tsp for dusting
- 60 ml Milk ¼ cup
- 1½ tsp Baking powder
- 1½ tsp Orange Blossom Water
Grilled Apricot
- 2 tbsp Honey
- 3-4 Apricots
Whipped Cream
- 125 ml Heavy cream/ whipping cream ½ cup
Instructions
Orange Blossom Cakelets (6 L, 8 standard)
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Preheat the oven to 350°F/ 180°C. Grease and coat the popover/ muffin pan with all purpose flour.
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In a bowl attached to paddle attachment on a stand mixer. Add and cream the butter and sugar until its pale, fluffy and light (5-8 minutes on medium speed.)
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Add and beat one egg at a time. Sift the dry ingredients (baking powder and AP flour) alternating with the milk.
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Add the orange blossom water. Mix the ingredients well until completely incorporated.
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Divide the batter into the pans until they are ¾ of the pan. Bake for 20 mins or until golden and fluffy.
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Once baked, let them flip over and cool on a cooling rack.
Grilled Apricot
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On a cast iron griddle or a frying pan, add the apricot wedges. Drizzle some honey and let it roast on each side for 2 minutes.
Whipped Cream
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Add the cream in a bowl and using the whisk attachment on a stand mixer. Whisk until stiff peaks are formed.
Assembly
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Add a dollop of whipped cream on each cakelet, spoon a couple of grilled apricot slices.
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Garnish with an edible flower and a drizzle of honey.
Happy Baking
xx
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