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Lemon, Lavender, and Earl Grey Mini Cakes and Petit Fours Recipe

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4.7 from 97 reviews

Delight in these exquisite Lemon, Lavender, and Earl Grey Mini Cakes and Petit Fours. Infused with fragrant Earl Grey tea and delicate lavender, these buttery cakes are complemented perfectly by a luscious lemon and white chocolate ganache. Ideal for elegant afternoon teas or special occasions, these petite desserts combine floral and citrus notes with creamy sweetness in every bite.

Ingredients

Scale

For the Lavender and Earl Grey Cake

  • 1 1/2 tablespoons loose leaf Earl Grey tea
  • 1 cup (2 sticks) unsalted butter
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoons dried lavender
  • 1/4 teaspoon plus 1/8 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1 tablespoon light corn syrup
  • 3 large eggs
  • 3 tablespoons sour cream
  • 1 teaspoon pure vanilla extract

For the Lemon and White Chocolate Ganache

  • 1 teaspoon powdered gelatin
  • 1 1/2 tablespoons cold water
  • 5.5 ounces white chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons light corn syrup
  • 4 1/2 tablespoons (2.25 ounces) unsalted butter, at room temperature and cut into 1-inch cubes
  • Zest from one lemon
  • 1/4 cup fresh lemon juice

Equipment

  • An offset icing spatula
  • A 4 1/2-inch round cookie cutter (for the mini cakes)
  • A 2 1/2-inch round cookie cutter (for the petit fours)

Instructions

  1. Infuse Butter: In a medium, heavy-bottomed saucepot, combine 1 1/2 tablespoons loose leaf Earl Grey tea and 1 cup unsalted butter. Melt the butter over medium-low heat, swirling with a heatproof rubber spatula until completely melted. Remove from heat and cool on a wire rack for 10 minutes. Strain the tea leaves from the butter using a fine-mesh sieve over a mixer bowl, pressing gently to extract all butter. Discard tea leaves and let butter cool to room temperature.
  2. Prep Oven and Pan: Center a rack in the oven and preheat to 350°F (175°C). Prepare a 13 x 9-inch cake pan by spraying with cooking spray and lining the bottom with parchment paper. Spray the parchment paper as well.
  3. Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 teaspoon dried lavender, 1/4 teaspoon plus 1/8 teaspoon baking powder, and 1/4 teaspoon kosher salt. Set aside.
  4. Cream Butter and Sugar: Add 1 cup granulated sugar and 1 tablespoon light corn syrup to the infused butter in the mixer bowl. Using the paddle attachment, cream on medium speed until light and fluffy, about 3 to 5 minutes.
  5. Add Wet Ingredients: In a separate measuring cup, whisk together 3 large eggs, 3 tablespoons sour cream, and 1 teaspoon pure vanilla extract. Pour into the creamed butter mixture and beat until smooth. Scrape sides and bottom of the bowl and continue mixing to ensure uniform batter.
  6. Combine Wet and Dry: On the lowest mixer speed, add the dry ingredients in three batches, mixing just until incorporated after each addition. Scrape the bowl and beat for an additional 15 seconds to finish.
  7. Bake Cake: Spread the thick batter evenly in the prepared pan with an offset spatula. Bake in the preheated oven for 25 to 30 minutes, or until a skewer inserted into the center comes out clean and the cake springs back when touched. Transfer the cake to a wire rack and cool completely.
  8. Cut Mini Cakes and Petit Fours: Once cooled, use a 4 1/2-inch round cookie cutter to cut out mini cakes and a 2 1/2-inch round cutter for petit fours.
  9. Bloom Gelatin: Sprinkle 1 teaspoon powdered gelatin over 1 1/2 tablespoons cold water in a small bowl. Let sit for 2 to 5 minutes until gelatin softens.
  10. Prepare Ganache Base: Place 5.5 ounces finely chopped white chocolate in a medium heatproof bowl. In a heavy-bottom saucepan, combine 1/2 cup heavy cream and 1 1/2 tablespoons light corn syrup and heat until boiling, whisking occasionally. Remove from heat and stir in bloomed gelatin until fully dissolved.
  11. Make Ganache: Pour the hot cream mixture over the white chocolate and stir gently with a heatproof rubber spatula in one direction until smooth and glossy. Add 4 1/2 tablespoons unsalted butter cubes and stir until completely melted. Stir in lemon zest and 1/4 cup fresh lemon juice.
  12. Cool Ganache: Allow ganache to cool in the coolest area of your kitchen, stirring occasionally to release heat. It will thicken after about 45 minutes to 1 hour but should remain spreadable for use.
  13. Assemble: Spread or pipe the lemon and white chocolate ganache onto the mini cakes and petit fours before serving or storing.

Notes

  • The infused butter adds delicate flavor but be sure to strain well to avoid gritty texture.
  • Use an offset spatula to evenly spread thick batter in the pan.
  • Do not overmix the batter to keep cakes tender.
  • The ganache must be used while still spreadable; it will thicken as it cools.
  • Make sure to bloom gelatin properly for a smooth ganache consistency.
  • Store cakes and petit fours in an airtight container in the refrigerator.

Keywords: Lemon mini cakes, Earl Grey tea cake, lavender cake, white chocolate ganache, petit fours, tea party desserts

Find it online: https://thefoodrecipe.com/lemon-lavender-and-earl-grey-mini-cakes-and-petit-fours-recipe/