I’m fortunate to have found myself connected to a vibrant local food community. A while back I met Ilene Bezahler, the warm and welcoming editor and publisher of Edible Boston. If you haven’t come across this publication, it’s part of the Edible network with city editions in places such as Boston, San Francisco, Atlanta, and Phoenix. Edible Boston focuses on local food culture, practical tips for eating seasonally, and timely updates on food-related events and news. I was delighted when Ilene invited me to contribute to the magazine.
My first piece appears in the Spring 2007 edition, where I share a recipe for Honey and Lemon Teacakes. I received my copy today and felt pleased to see the feature in print.
The recipe is also available on the Edible Boston website.
If you can find a copy, I hope you enjoy the magazine as much as I do.
Thank you, Ilene!
Makes 6 cakes, 3” each
Ingredients:
- 2 large eggs
- 3/4 cup minus 1 Tbsp all-purpose flour
- 1/2 cup almond flour
- 1 cup minus 2 Tbsp confectioners’ sugar
- 8 Tbsp (1 stick) salted butter, at room temperature
- 2 Tbsp honey (I used a local raw wildflower honey)
- Zest of 1 lemon, finely grated, plus juice of 1/2 lemon (about 2 Tbsp)
- 1 tsp baking powder
- A few sliced blanched almonds
- About 3 to 4 raspberries (fresh or frozen) per cake
Directions:
- Preheat the oven to 400°F (200°C).
- Sift the dry ingredients separately: all-purpose flour, confectioners’ sugar, almond flour, and baking powder.
- In the bowl of a stand mixer, beat the confectioners’ sugar and butter until the mixture becomes pale and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest, lemon juice, and honey until incorporated.
- In a separate bowl combine the all-purpose flour, almond flour, and baking powder, then fold these dry ingredients into the wet batter. Mix until combined but avoid overworking; the batter should remain thick and creamy.
- Grease small molds or muffin tins (silicone molds work well) and fill each about three-quarters full with batter.
- Place 3–4 raspberries on top of each cake and gently press them into the batter. Sprinkle with a few sliced almonds.
- Bake for 10 minutes at 400°F, then lower the oven temperature to 350°F (175°C) and bake an additional 10–12 minutes, until the cakes are golden and a skewer inserted into the center comes out clean.
- Allow the cakes to cool in the molds for a few minutes before removing, then transfer to a cooling rack. Serve slightly warm or at room temperature with tea or coffee.