Lemon & lavender fondant fancies

Lemon & lavender fondant fancies

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(3 ratings)

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Cooking time

Prep: 1 hr Cook: 45 mins Plus chilling and setting

Skill level

For the keen cook

Servings

Makes 16

Elegant sponge squares that are petite and pretty as a picture - impress with light flavours and silky butter icing

Nutrition and extra info

Nutrition info

Nutrition per fancy

kcalories
526
protein
4g
carbs
92g
fat
16g
saturates
9g
fibre
1g
sugar
81g
salt
0.5g

Ingredients

  • 175g butter, softened, plus extra for greasing
  • 250g caster sugar
  • 3 large eggs
  • 100g full-fat natural yogurt
  • 275g plain flour
  • 1½ tsp baking powder

For the butter icing

  • 1 tsp dried lavender, plus a little to decorate
  • 100g butter
  • 100g icing sugar
  • zest 1 lemon, plus a little to decorate

For the fondant icing

  • 8 tbsp apricot jam, sieved and heated in the microwave until runny
  • 1kg pack fondant icing sugar
  • yellow and purple food colouring

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Method

  1. Heat oven to 160C/140C fan/gas 3. Grease and line a 20cm square tin with baking parchment. Put the butter, sugar, eggs, yogurt, flour and baking powder in a large bowl and beat with an electric whisk until smooth. Tip into your cake tin and smooth the top. Bake for 45-50 mins until risen and golden, and a skewer inserted comes out clean. Leave to cool for 10 mins in the tin, then turn out onto a wire rack to cool completely.
  2. Grind the lavender to a powder using a pestle and mortar. To make the butter icing, beat the butter and icing sugar together until pale and fluffy. Divide the mixture into 2 bowls, add the lemon zest to one batch and the lavender to the other, then mix each to combine. Transfer the icings to 2 piping bags.
  3. When the sponge has completely cooled, use a large serrated knife to remove the top and give you a flat surface. Flip the cake over so the flattest side becomes the top. Carefully trim off the edges, then cut the sponge into 16 squares. Use a ruler if you want them to be the same size. Brush the top and sides of each sponge square with a little jam. Pipe a small dome of butter icing onto each sponge, 8 with lavender icing and 8 with lemon. Chill the cakes for at least 1 hr.
  4. Sieve the fondant icing sugar into a large bowl, and add enough water to make a thick but pourable icing. Spoon a little white icing into a sandwich bag or piping bag to use later. Divide the remaining icing into 2 bowls, dye one batch lemon yellow and the other pale lilac.
  5. Remove the sponges from the fridge and transfer to a wire rack, sitting the rack on a tray to catch any drips. Spoon a little icing over each sponge, lilac for the lavender-flavoured fancies and yellow for the lemon. Use a small palette knife to spread the icing down the sides of the sponge to completely cover each one. Leave to set for 30 mins, then cover the cakes with a second layer of icing to give a smooth surface. Drizzle the white icing over the cakes and decorate with a little lemon zest and lavender buds. Leave to set for 1 hr at room temperature before serving. Will last 2-3 days in a tin.

Recipe from Good Food magazine, March 2013

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Comments

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Daisy@Cheaperseeker's picture

On Mother's Day,made these for mother .Full of love.

sjking112's picture
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Made this with my mum it was awesome :) it took all day on and off but we had so much fun! I would definitely make them again they were absolutely gorgeous. Putting on the fondant icing was so messy, it was all over our hands and on the worktop but it was great fun!

kayleith's picture
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Made these for mother in laws birthday. A wee bit faffy but well worth it. Instead of flavouring with lavender I used Rose extract and coloured the icing pink. The only slight criticism was although cut into 16 squares, they still seemed very big so might cut them a bit smaller next time.

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