CookEat Recipe
Honey and Strawberry Dessert Bites
Strawberries and edible rose petals fill honey-sweetened dessert squares with almonds. The fruit and petals are finely prepared, folded into the egg batter and baked before the little cakes cool.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Rinse and hull the fresh strawberries, then cut into 5 mm dice. Use fresh rose petals specifically sold for eating, not florist flowers or concentrated rose flavouring. Rinse, remove the bitter white petal bases and chop finely. Use shelled almonds and chop finely.
Step 2
Set the oven to 175°C, conventional. Line small square 40 ml metal moulds with parchment cases on two trays.
Step 3
Cream 60 g butter (softened) with 120 g caster sugar for 2-3 minutes. Gradually beat in 180 g beaten egg, weighed without shell. Mix in 3 tbsp honey, 2 tsp vanilla. Use vanilla extract.
Step 4
Fold in 120 g strawberries, 15 g fresh edible rose petals, 50 g almonds.
Step 5
Combine 100 g all purpose flour. Fold into the fruit mixture until no dry flour remains.
Step 6
Fill the wells two-thirds full. Bake 22-30 minutes, swapping the two trays after 15 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Cool 10 minutes in the moulds and 10 on a rack. Divide the batch into 12 servings of small cakes. If extra batches are needed, refrigerate waiting batter and add their baking time.
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