Mini Honey Orange Blossom Cakes Recipe
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.
- 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
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
- 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.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
