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Floral Buttermilk Tea Cakes
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For the buttermilk tea cakes:
- Preheat oven to 350°F (180°C). Lightly spray and line a rimmed baking sheet 13 x 18 inch (33 x 46 centimetre) with parchment paper.
- In a large bowl, whisk together the all-purpose flour, cake and pastry flour, baking powder, baking soda and salt until thoroughly mixed. Set aside until needed.
- In a measuring cup, whisk together half of the buttermilk (⅓ cup / 80 millimetre) with the eggs, lemon zest, lemon juice, and vanilla extract. Set aside.
- In the bowl of a stand mixer using the paddle attachment, cream the butter together with the Redpath® Granulated Sugar, until smooth and fluffy; about 3 minutes.
- On low speed, add in the dry ingredients and the remaining ⅓ cup (80 millimetre) buttermilk; mix until just combined. Increase speed to medium and blend until fully combined; about 2 minutes. Scrape down the bowl every so often.
- On low speed, gradually add half of the egg-buttermilk mixture. Increase speed to medium and blend until thoroughly combined. Repeat with other half of egg mixture; do not overmix.
- Transfer contents onto the parchment-lined baking sheet. With a large offset spatula, evenly spread the batter to the edges of the pan. Run a thumb around the edge of the baking sheet and the batter to check the depth and evenness of the batter; also to prevent cake from sticking to the edges.
- Bake for 20 minutes or until the cake springs back when gently pressed. Cool completely.
For the violet frosting:
- In the bowl of a stand mixer, using the paddle attachment, cream the room temperature butter on medium-high speed until lightened in colour and fluffy; about 3 minutes. Sift in 1 cup (120 grams) of the Redpath® Icing Sugar into the bowl. On low speed, incorporate the sugar into the butter, repeat process with the remaining sugar.
- Add in the violet liqueur, salt, and pure vanilla extract. Cream mixture on medium speed until smooth and fluffy. Transfer buttercream into a piping bag fitted with a plain tip. Set aside.
- For the Candied Flowers:
- Place the Redpath® Granulated Sugar into a shallow dish or bowl.
- In a small bowl, whisk together the egg white with the water until “loose,” but not frothy. With a small paint brush, lightly paint the petals with the egg white mixture.
- Dip the flowers into the shallow dish of sugar ensuring that the petals get coated. Place the sugar-coated flowers onto a wire rack to completely dry.
For the assembly:
- Cut 24 circles with a 2 ½ inch (6 centimetre) round cookie cutter from the cooled cake. Remove circles and place ⅓ of the cakes (8 pieces) onto a baking sheet or platter. Pipe about a tablespoon of the buttercream onto each round. Repeat process until each tea cake has 3 layers of cake and 3 layers of buttercream. With a small offset spatula, smooth each top. Gently place a candied flower onto the final layer of buttercream.
CHEF'S TIPS
*Ensure that the flowers used are edible and more importantly, pesticide free.
*Candied flowers can be prepared several days in advance and stored in an airtight container in a cool location; do not refrigerate.
*Violet liqueur can be substituted with any floral liqueur. If desired, rose or orange blossom water can also be used; if using, reduce amount to 2 to 3 teaspoons (10 to 15 millilitres).
*If buttermilk is unavailable, add 1 tablespoon (15 millilitres) of vinegar or lemon juice to 1 cup (240 millilitres) of milk, whisk to combine. Let stand for 5 minutes or until milk thickens. Proceed with recipe, using the amount needed.
