Zesty Botanical Mini Trifles
A magical A to Z Cakes creation and a well deserved reward after long wintery months. Rejoice in the floral flavor of dandelion petals that herald the return of spring, zesty lemon and tart rhubarb reminiscent of warm sunny days to come and a dash of sweet decadence. Perfect for an elegant afternoon tea in the garden!
3 stick unsalted butter
1 3/4 cup sugar
2 eggs + 1 egg white
2 1/2 tsp baking powder
1/4 tsp salt
4 1/2 tsp vanilla
2 1/2 cups King Arthur flour
1 1/4 cups milk
zest and juice from 1 lemon
2 -3 tbsp of poppyseeds (depending on preference)
4 cups confectioner's sugar
Blake Hill’s Rhubarb with Dandelion & Honey Jam
Preheat oven to 325 degrees F.
Separate 2 egg yolks combine all egg whites in a separate bowl and mix until peaks form and set aside.
Mix together 1 stick butter and sugar.
Add egg yolks and 2 ½ tsp vanilla to mixture.
Add baking powder and salt to the butter/sugar mixture.
Add flour and milk by alternating the two while adding with butter mixture.
Once mixed add in egg whites & gently fold until combined. Do not over mix.
Incorporate lemon zest and juice into mixture and add in poppyseeds.
Pour batter into an 11” square baking pan, then bake for 20-30 minutes, or until toothpick comes out clean, at 325 degrees F.
While cake is baking, make buttercream. Mix 2 sticks butter and 2 tsp vanilla together until fluffy then mix confectioner’s sugar in stages into butter mixture, alternate with milk for desired texture.
Build mini trifles. Cut the 11” square cake into individual circles to fit into desired cups.
First place cake circle into cup, then add jam, then a layer of buttercream, and for added flavor sprinkle toasted coconut on top if you like. Repeat this process on top of the first layer. And then repeat this process until all cake circles are used and Enjoy!