Friday, October 22, 2010

Lime and Lavender Tea Cakes

I made two variations; one with peach slices fanned on the top surface and dusted with confectioner's sugar, the other one with poppy/sesame seeds.

Makes at least 48 small tarts.

- 2 sticks unsalted butter (I used one tub of Land O'Lakes Butter with Olive Oil spread)
- 3/4 cup sugar
- 4 large eggs
- zest from 2 limes
- 1.5-2 Tbsp edible lavender
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1.5 cups AP flour
- 1/2 cup almond flour
- 1.5 tsp baking soda
- 1/4 cup milk (I omitted the milk, and thought the texture was fine)

  1. Cream butter and sugar together.
  2. Add eggs one at a time.
  3. Then add zest, lavender.
  4. Next add vanilla and almond extracts.
  5. Sift together both flours, baking soda.
  6. Add flours mixture to rest of ingredients.
  7. Add milk last.
  8. Pour about halfway into mini-tart containers, bake at 350 degrees F for about 15-20 minutes.
  9. Let cool on wire rack.

They were pretty tasty.


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