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

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★★★★★

4.9 from 129 reviews

These Lemon, Lavender, and Earl Grey Mini Cakes and Petit Fours combine the fragrant floral notes of dried lavender and Earl Grey tea with the bright tang of lemon and the creamy richness of white chocolate ganache. Perfectly portioned as elegant mini cakes and petit fours, this recipe guides you through making a flavorful tea-infused butter cake topped with a luscious lemon and white chocolate ganache, ideal for sophisticated gatherings or as a delightful afternoon treat.

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 to ensure even melting. Once fully 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 the infused butter cool to room temperature.
  2. Prepare Oven and Pan: Center a rack in the oven and preheat to 350°F (177°C). Spray a 13 x 9-inch baking pan with cooking spray and line the bottom with parchment paper, then 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 teaspoons 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 stand mixer bowl with the tea-infused butter. Fit paddle attachment and cream on medium speed for 3-5 minutes until light and fluffy.
  5. Add Wet Ingredients: In a liquid measuring cup, whisk together 3 eggs, 3 tablespoons sour cream, and 1 teaspoon pure vanilla extract. Pour into the mixer bowl and beat until smooth, scraping bowl sides and bottom to ensure even mixing.
  6. Incorporate Dry Ingredients: On lowest mixer speed, add dry ingredients in three batches, mixing just until incorporated after each addition. Scrape the bowl and mix an additional 15 seconds for uniformity.
  7. Bake Cake: Spread batter evenly in the prepared pan using an offset icing spatula. Bake for 25-30 minutes until a skewer inserted into the center comes out clean and cake springs back when touched. Cool cake completely on a wire rack before cutting.
  8. Bloom Gelatin: Sprinkle 1 teaspoon powdered gelatin over 1 1/2 tablespoons cold water in a small bowl. Let sit for 2-5 minutes until gelatin softens.
  9. Prepare Ganache Ingredients: Place 5.5 ounces finely chopped white chocolate in a medium heatproof bowl. In a medium heavy-bottomed saucepan, combine 1/2 cup heavy cream plus 1 1/2 tablespoons light corn syrup and heat until boiling, whisking occasionally.
  10. Make Ganache: Remove cream mixture from heat. Stir in bloomed gelatin until dissolved fully. Pour hot cream over white chocolate. Stir gently and continuously with a heatproof spatula focusing on the center until smooth and glossy.
  11. Finish Ganache: Stir in 4 1/2 tablespoons unsalted butter, mixing until melted and incorporated. Add lemon zest and 1/4 cup fresh lemon juice. Stir well and let ganache set in a cool spot, stirring occasionally to release heat, until thick but spreadable (about 45 minutes to 1 hour).
  12. Assemble Mini Cakes and Petit Fours: Once cake is cooled, use a 4 1/2-inch round cookie cutter to cut out mini cakes and a 2 1/2-inch cutter for petit fours. Spread or pipe the lemon and white chocolate ganache on top of each, smoothing with the offset icing spatula for a neat finish.

Notes

  • The Earl Grey tea is infused into the butter to impart delicate citrus and bergamot flavors to the cake.
  • Use dried culinary lavender, which provides a subtle floral aroma without overpowering.
  • Baking time may vary slightly depending on your oven; check for doneness with a skewer test.
  • Allow the ganache to cool until just spreadable—if it’s too warm, it will be too thin, and if too cold, it may be hard to spread.
  • To store, keep cakes refrigerated in an airtight container for up to 3 days or freeze for up to 1 month.
  • You can substitute the cookie cutters with any similarly sized round cutter or knife if unavailable.

Keywords: Lemon cake, Earl Grey cake, Lavender cake, Mini cakes, Petit fours, White chocolate ganache, Tea-infused dessert

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