While on vacation last month, and at King Arthurs Bake shop, I learned a new word—Cakelets! I had absolutely no reason for buying a Nordicware Cakelet pan and, back home, tried it this morning for the first time. I used the Noricware recipe for Honey Chamomile Cakelets as a control for future bakes.
The recipe was simple and easy to follow, although I made a couple of changes and converted the volume measurements to weight. (I moved making the simple syrup to the beginning as reducing the liquid to a syrup takes a while and the cakelets should be coated while warm.) I find it’s convenient to measure most ingredients (such as honey) by weight. A cup of honey weighs 340g and a tablespoon weight 21g. Put your bowl directly on the scale and weight the required amount. Less mess and more accurate!
There was about twice as much honey syrup than required, so it’s quantity could be reduced by half. The cakelets released from the pan perfectly and maintained all the detail. I was very pleased with the result. The cakelets were strong honey which overpowered the chamomile but that is easily adjusted. I wonder how these would be with either a mirror glaze, or perhaps dipped in tempered chocolate. Hmmmm.
HONEY CHAMOMILE BEE CAKELETS
Recipe from Nordicware
• 177ml (¾ cup) water
• 3 chamomile or jasmine tea bags
• 115g ( ½ cup) butter, softened (best to let come to room temp)
• 150g (¾ cup) granulated sugar
• 126g (6 tbsp) honey
• ¼ tsp vanilla extract
• 1 large egg + 1 large egg yolk
• 218g (1 ¾ cups) all-purpose flour
• ¼ tsp salt
TEA-INFUSED SIMPLE HONEY SYRUP:
• 237g (1 cup) water
• 2 chamomile or jasmine tea bags
• 170g (½ cup) honey
• 100g (½ cup) sugar
- Preheat oven to 350°F.
- Prepare Busy Bee Bitelet Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan.
- In a small saucepan, heat water to boiling. Steep 2 tea bags for 3-5 minutes.
- Reduce heat, remove bags and add honey and sugar. Cook until reduced and syrupy.
- Keep warm but not boiling until the cakelets are ready.
- Heat water in a saucepan until it just starts to boil. Remove from heat and steep 3 tea bags for 3-5 minutes. Cool to lukewarm and set aside.
- Using a mixer with a paddle attachment, cream butter and sugar. (Do not over beat)
- Blend in honey and vanilla. In a small bowl, whisk eggs and tea.
- In a second small bowl, whisk together flour and salt.
- On low speed, add egg mixture alternately with flour into butter mixture until incorporated. Don’t over-mix to avoid air bubbles.
- Fill each design with batter, filling only 3/4 full. Gently tap pan on towel-covered countertop to remove any air bubbles.
- Bake for 15-16 minutes or until edges are lightly browned and center of cakes firm to touch.
- Cool cakelets in pan for 5 minutes, then invert onto a cooling rack.
- While cakes are still warm, brush with honey syrup and serve.
- Clean pan and repeat with remaining batter. Makes 32 cakelets.