Mini Honey Orange Blossom Cakes Recipe

Introduction

These Mini Honey Orange Blossom Cakes are delicate and fragrant treats perfect for any occasion. Lightly sweetened with honey and flavored with orange blossom water, they’re topped with luscious Chantilly cream and edible flowers for an elegant finish.

Ingredients

• 3 cups all purpose flour*
• 2½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1¼ cups whole milk
• ⅔ cup mild honey
• 2 large eggs
• 1 large egg yolk
• ¾ cup vegetable oil
• 1¾ teaspoon orange blossom water
• ¾ teaspoon vanilla extract
• 1 cup heavy cream (cold)
• 1 tablespoon powdered sugar
• ½ teaspoon vanilla extract
• Edible flowers for decoration

Instructions

1. Step 1: Preheat your oven to 350℉ and spray an 8 inch by 12 inch pan with baking spray. Set aside.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Step 3: Add the milk, honey, eggs, egg yolk, vegetable oil, orange blossom water, and vanilla extract to the dry ingredients. Whisk until the batter is smooth.
4. Step 4: Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
5. Step 5: Allow the cake to cool in the pan for about 10 minutes until the pan is cool enough to handle, then turn the cake out onto a wire rack to cool completely.
6. Step 6: While the cake cools, prepare the Chantilly cream by combining the cold heavy cream, powdered sugar, and vanilla extract in a medium bowl.
7. Step 7: Using an electric mixer fitted with a whisk attachment, whip the cream mixture until soft peaks form.
8. Step 8: Use a 3 inch cookie cutter to cut out 8 small rounds from the cooled cake.
9. Step 9: Slice each cake round horizontally in half to create layers.
10. Step 10: Spread a small amount of Chantilly cream between the two layers of each cake.
11. Step 11: Frost the top of each mini cake with the remaining Chantilly cream.
12. Step 12: Decorate each cake with edible flowers for a beautiful finishing touch.

Tips & Variations

• For a more intense orange flavor, add a teaspoon of finely grated orange zest to the batter.
• If you can’t find orange blossom water, try substituting with a teaspoon of orange extract instead.
• Use different edible flowers like violets or pansies to vary the look and flavor of your cakes.
• Make sure your cream is well chilled before whipping to achieve the best volume and texture.

Storage

Store the mini cakes in an airtight container in the refrigerator for up to 3 days. Because of the whipped cream topping, it’s best to assemble the cakes just before serving for maximum freshness. Leftover Chantilly cream can be kept refrigerated for 1-2 days and re-whipped if needed before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure your baking powder and other ingredients are gluten-free as well.

What is orange blossom water and where can I find it?

Orange blossom water is a fragrant floral water made from orange blossoms. It adds a delicate citrus aroma to desserts. It’s commonly found in Middle Eastern or specialty baking sections of grocery stores, or online.

Mini Honey Orange Blossom Cakes Recipe

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Delight in these Mini Honey Orange Blossom Cakes, a fragrant and elegant dessert featuring a moist honey-sweetened cake infused with delicate orange blossom water. Topped with luscious Chantilly cream and adorned with edible flowers, these petite cakes are perfect for special occasions or tea-time treats.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 mini cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 3 cups all purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1¼ cups whole milk
• ⅔ cup mild honey
• 2 large eggs
• 1 large egg yolk
• ¾ cup vegetable oil
• 1¾ teaspoons orange blossom water
• ¾ teaspoon vanilla extract

Chantilly Cream

• 1 cup heavy cream (cold)
• 1 Tablespoon powdered sugar
• ½ teaspoon vanilla extract
• Edible flowers for decoration

Instructions

1. Preheat and Prepare Pan: Heat the oven to 350℉ (175℃). Spray an 8 inch by 12 inch baking pan with baking spray and set it aside.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined.
3. Combine Wet Ingredients: Add the whole milk, mild honey, eggs, egg yolk, vegetable oil, orange blossom water, and vanilla extract to the dry ingredients. Whisk thoroughly until the batter is smooth and uniform.
4. Bake the Cake: Pour the batter into the prepared baking pan. Place in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes, or until the pan can be handled safely. Then, turn the cake out onto a wire cooling rack and allow it to cool completely.
6. Prepare Chantilly Cream: In a medium bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Using an electric mixer with a whisk attachment, beat the mixture until it forms soft peaks.
7. Cut and Assemble: Use a 3-inch cookie cutter to cut out 8 small cakes from the cooled cake. Slice each mini cake horizontally in half. Spread a small amount of Chantilly cream between the two layers of each cake.
8. Frost and Decorate: Frost the top of each mini cake with the remaining Chantilly cream. Garnish with edible flowers for an elegant finishing touch.

Notes

• Make sure the heavy cream is cold to achieve the best whipped cream consistency.
• Orange blossom water can be potent; measure carefully to maintain a delicate fragrance.
• Use mild honey to avoid overpowering the subtle orange blossom flavor.
• Edible flowers add visual appeal and can be customized to your preference.
• Cake can be stored in the refrigerator for up to 2 days; assemble just before serving for best texture.

Keywords: mini cakes, honey cake, orange blossom, Chantilly cream, edible flowers, elegant dessert, tea cake, mini honey cakes