As Amanda mentioned in her amazing Guava Cake recipe, the prodigal return of the Great British Baking Show to Netflix has taken us by storm. This show has an amazing ability to make me crave baking like no other, and many a Saturday have been surrendered to bread proofing and pie making after even a small binge Baking Show session. As you have probably seen, Amanda also caught the bug. So, for this Distance Dishes date, we wanted to try a bake we’d never done, and play with some techniques we might not have tried.
I’ve been wanting to try petit-fours for a long time, and when I had my first taste one earlier in 2016, I knew I wanted to try to make it for myself. This was the perfect excuse to do it! I also had a basil plant growing out of control and wanted to incorporate it with complementary flavors and now here we are.
The cake is tart and fresh, the strawberries and wine add berry notes which are all to be tamed by the added sweetness of the pourable fondant. Since this was my first attempt, I did not want to invest in a special cutter, but thankfully with a sharp knife and a ruler, we can still achieve some cute little cakes.
Lemon Basil Pound Cake Ingredients:
- 3 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 1/2 cups granulated sugar
- 1 cup (2 sticks) softened butter
- 5 eggs
- 3/4 cup fresh lemon juice
- 1/4 cup milk
- 1/2 cup fresh basil, shredded and chopped finely
- Preheat oven to 350°F. Line two half-sheet pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, either with a stand or hand mixer, beat together the sugar, butter, and eggs, first on low speed until everything comes together, then on high speed for 5 minutes. Incorporate the milk and lemon juice into the sugar mixture, then add your flour mixture slowly. Beat until smooth. Gently fold in basil leaves.
- Spread your cake batter thinly and evenly over the lined baking sheets with an offset spatula.
- Bake for about 15-20 minutes until springy when touched.
- Allow cake to cool completely before assembly.
Strawberry-Red Wine Filling:
- 8 oz strawberries, roughly chopped and greens removed
- 2 tbsp sugar
- 1/3 cup fruit forward red wine (I used a red blend with mentions of notes of berries on the label)
- Pinch of lemon zest, if available
- In a medium saucepan, heat all ingredients over low heat until the sugar granules are dissolved. Increase to medium heat so that the mixture is simmering.
- Stir over the heat for about 10 minutes until the strawberries lose their shape and the mixture thickens. The temperature should be around 220°F when finished.
- Strain through a sieve to help remove the seeds from the jam mixture.
- Refrigerate for at least 2 hours or until ready to use for the cake. Can be stored without canning procedures in the fridge for up to 3 weeks or frozen for up to a year.
Pourable Fondant Icing Ingredients:
- 4 cups powdered sugar
- 1/4 cup light corn syrup
- 1/4 cup hot water (I used plantation lemonade tea for something different, but not necessary)
- 1 tsp vanilla extract
- food coloring if desired
- 1 cup white chocolate chips
- Melt the white chocolate chips over low heat in a saucepan or in 10-20 second increments in the microwave stirring in between each session until very smooth.
- Add the powdered sugar, corn syrup, and hot water into a large bowl and stir gently until smooth. You can also use a stand mixer on low if you have one.
- Add the melted white chocolate and vanilla and stir until smooth. If you’re using food coloring, this is also the time to add until you get the desired effect.
- It is important to make sure this is still warm when you’re ready to use so make this immediately before you’re ready to dip your cakes (see assembly).
- Once your cakes have cooled, trim the crust-type edges from the cakes so that you have clean sides.
- Portion and cut the remaining cake rectangle into three equal sections as these will make your three layers.
- Spread a layer of jam onto one of the new portions. Place another one of the portions on top, and top with additional jam. Top with the final cake portion.
- Repeat the trimming, portioning and layering with your other sheet of cake and then freeze all newly layered cake portions for 30 minutes.
- Once the cakes have hardened a bit, get out your ruler and a sharp knife and cut the cakes into equal, bite-size squares. I aimed for about 1.25″x1.25″ but however you’re able to portion these equally and what looked right to you will work.
- Freeze the cut cakes for another 15-30 minutes and make your pourable fondant just before you are ready to remove them from the freezer.
- Once you have your fondant ready, using a fork, slowly lower the mini-cakes into the fondant until submerged and shake off the excess. Carefully lower onto a cooling rack (with liner underneath) to harden. Repeat with all your cakes.
- You can decorate your new petit-fours with more melted chocolate drizzled over, sprinkles, or get crazy with traditional fondant if you’d like. Whatever makes you happy!
Wine Pairing: The obvious choice for this would be to suggest the rest of the bottle you used to make the jam. However, if you’re like me and that bottle is looking a little low because you needed something to do while waiting for the jam, cakes and fondants to harden, then I’d suggest checking out Amanda’s Giggle Water Recipe since it’s a light, refreshing beverage perfect for an afternoon treat.