Description
Delightful french honey spice cakes showcase rich Mediterranean flavors with warm spices and sweet honey. Delicate pastries offer comfortable comfort, perfect for sharing with friends or enjoying quietly with afternoon tea.
Ingredients
Scale
- ½ cup pure honey
- ½ cup packed dark brown sugar
- 1 ½ cups (200 g) all-purpose flour
- ¾ cup (80 g) rye flour
- 6 tbsps unsalted butter
- 3 tbsps neutral tasting oil
- ¾ cup water
- 1 tbsp homemade pain d’épices spice blend
- 1 tsp ground cinnamon
- 2 tsps baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 large egg yolk
- 1 tbsp rum
- 1 tsp pure vanilla extract
- 2 tsps fresh orange zest
- Black currant jam
- ¾ cup powdered sugar
- 3 tbsps freshly squeezed lemon juice
Instructions
- Preparation: Preheat oven to 375°F (190°C) with rack positioned in middle. Gather all ingredients and equipment for efficient baking process.
- Honey Base Creation: Combine butter, vegetable oil, water, honey, and brown sugar in medium saucepan over medium heat. Stir until mixture becomes silky smooth, then remove from heat and allow to cool slightly.
- Dry Ingredient Fusion: Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, salt, ground cinnamon, and mixed spice blend in large mixing bowl. Create central well in dry ingredients.
- Batter Assembly: Pour warm honey mixture into flour well, stirring carefully to prevent lumps. Integrate rum, vanilla extract, orange zest, and egg yolk until achieving uniform consistency.
- Pan Preparation: Generously butter mini cheesecake or muffin pan, coating each cavity completely. Fill molds 1/2 to 2/3 full with spiced batter, adding a small teaspoon of fruit jam to center of each cake.
- Baking Process: Place pan in preheated oven and bake for 12-15 minutes. Verify doneness by inserting toothpick – it should emerge with minimal crumbs.
- Glaze Finishing: While cakes bake, whisk powdered sugar and lemon juice until smooth and slightly translucent. Once baked, immediately drizzle warm cakes with lemon glaze.
- Cooling and Storage: Allow cakes to cool completely in pan before gentle removal. Transfer to airtight container, where they will remain fresh for 3-4 days at room temperature.
Notes
- Precise Pan Preparation: Generously butter the mini cheesecake or muffin pan to ensure easy cake removal and prevent sticking.
- Temperature Timing: Maintain the honey mixture at a warm temperature when mixing with dry ingredients to help create a smooth, lump-free batter.
- Jam Placement Strategy: Add a small teaspoon of fruit jam to the center of each cake, optionally covering with an extra batter layer for a delightful surprise filling.
- Glaze While Warm: Drizzle the lemon glaze immediately after baking while the cakes are still warm to allow maximum absorption and flavor infusion.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 201
- Sugar: 16 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg