Lemon & Elderflower Tartlet Cakes
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Recipe type: Dessert, Cake, Sweet
Cuisine: Vegan, Gluten-free, British
Prep time: 
Cook time: 
Total time: 
Serves: 12 tarlets
 
Zingy lemon and a subtle floral elderflower flavour combined in a gorgeously moist sponge. Be creative with your tartlet shells, who says they're not for sponge cakes!? Top these cakes off with a lemon & poppyseed icing for a beautiful afternoon tea
Ingredients
Lemon & Elderflower Cakes
  • ¾ cup brown rice flour
  • ¾ cup chickpea flour (besan/gram)
  • ½ cup potato starch
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • 1 tsp baking soda/bicarb of soda
  • pinch of salt
  • 1 cup coconut sugar
  • ⅓ cup cane sugar
  • ½ cup olive oil
  • 1 cup water
  • juice and zest of 1½ lemons
  • 2 tbsp. dried elderflower*
Poppyseed Icing
  • ½ cup icing sugar
  • Juice of the remaining lemon
  • 2 tbsp. poppyseeds
Instructions
For the cakes
  1. Pre heat your oven to 350F/175C/Gas Mark 4 and very lightly grease 10-12 tartlet shells**
  2. Add brown rice flour, chickpea flour, potato starch, xanthan gum, baking powder & soda, salt and both sugars into a large bowl, stirring to combine fully. Make a well in the middle of your dry ingredients.
  3. In a separate bowl or jug, add all the other ingredients and stir to combine.
  4. Pour the mixture into the well of the dry ingredients and fold in until fully combined and no lumps remain.
  5. Pour the mixture into each tartlet shell ⅓ of the way up and put into the oven to bake for 15-20 mins, making sure a toothpick comes out clean to ensure they're cooked.
For the Icing
  1. Mix together the icing sugar and lemon juice until fully combined. If it's too thin, add more icing sugar. If it's too thick, add more lemon juice or water.
  2. Stir in the poppyseeds.
To assemble
  1. If you have push pan tartlets, pop them out and slide a sharp knife along the base to release from the tin. If not, loosen the cake along the edges with a knife and slide an off set spatula underneath to pull up.
  2. Drizzle with the icing, and eat!
Notes
* Dried elderflower can be found online or in a lot of health foods shops. You may have to de-twig and break them up if there are larger elderflower buds.
** I used 4" tartlet shells what have a loose bottom. I recommend using this type of tartlet shells, yet if this is not possible, the size of your tartet shell will change the cooking time, so please keep an eye on the cakes 15 minutes onwards.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/lemon-elderflower-tartlet-cakes/