Thursday, February 26, 2009

Cardamom cakelets

Back then ... when the weather was getting warmer in New Jersey (usually around May), some of my neighbors would have cafe/dining alfresco. What a beautiful picture I saw - a big family sat by a long wood table, grandma was busy in taking out the food and pouring everyone some wine, their laughs were mixed with the spring breeze ...

Ironically, my food was dotted with flies.

The February in Barcelona can be as warm as the May in NJ; I did my cafe alfresco yesterday!

With these wonderful tiny cakes ... enjoyed alone, without any company of fly... in the balcony.

Also glad that I made my alfresco on time... today my balcony's covered with an inch of dust; the neighbor above me has just started a big renovation work...

I would recommend only the mini size for this recipe.
The cakelets fill with the fragrance of cardamom and the tangy taste from creme fraiche. They in fact taste much better on the second day. Once coming out from oven, the texture is more similar to muffin's, a bit dry on the top. But after keeping them overnight, and letting the strawberry slices moist the crumb, they turn out to be lovely and tender cakelets on the next day.

Recipe of cardamom cakelets
yield : about 24 cakelets (I used 2" or 5cm tartlet pan)
  • 1+ 1/2 cups flour
  • cardamom seeds from 3 green cardamom pots, finely crushed
  • 100 g creme fraiche
  • 55g butter, soft, room temperature... plus a bit extra for topping
  • 1/2 + 1/4 cup sugar
  • egg white from one large egg
  • 1/2 cup milk (or less)
  • lemon zest from one small lemon
  • 6 or 7 strawberries, thinly sliced
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • a pinch of salt

How-to

  1. Pre-greased and lightly floured the tartlet pans, set aside
  2. Pre-heat the oven to 350F
  3. In a large bowl, combine the flour, the cardamom, the salt, the baking powder, the baking soda and the lemon zest. Set aside.
  4. In another mixing bowl, beat the butter with the sugar until very light and fluffy. Add egg white, continue to beat for another minute or 2. Incorporate with creme fraiche and the milk.
  5. Well combine the flour mixture with the cream mixture. Spoon the batter (it is slightly thick) into the tartlet pan, about 3/4 full.
  6. Top the batter with a slice of strawberry, dot with a tiny cube of butter, sprinkle a bit of sugar on top.
  7. Bake the cakelets for 15 - 20 minutes, or until they just start turning pale golden.
  8. Unmold the cakelets and let them cool off completely on a rack.
  9. Keep them in a container, cover, and store in a cool room. Enjoy them on the next day.

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15 comments:

Rosa's Yummy Yums said...

What cute little cakes! I bet they taste really good... I love your colorful photos!

Cheers,

Rosa

Asha said...

Cakaletes! What a cute name too for a very petite cute baby cakes! Cardamom!! I am there! ;D

Ginny said...

Gorgeous! I can't wait to be able to eat outside! its going to be awhile around here though...

indosungod said...

Gattina, just say it I will join you :) The cakes are the cutest ever and I bet coming from your kitchen they taste justa as awesome.

MeetaK said...

lovely flavor for little treats. cardamom and strawberry sound powerful and yummy!

pigpigscorner said...

They look so cute and gorgeous!

Paz said...

My. Oh. My. I have got to try these. First I need to buy the small size baking pans.

I'm glad you were able to enjoy at least one al fresco meal before the construction above you started. ;-)

Paz xoxo

anna said...

Those are so cute! Strawberries and cardamom, hmmm....

Navita said...

those cakelets look adorable.

millufe said...

They look sooo delicious!
Here in Japan, today is Hinamaturi(festival for girls).
They mast delight kids. I'll try to make it.

Kim-free classified posting said...

They definitely look cute and delicious.The kids will surely love them.Thanks for sharing a very easy and yummy recipe.

ChichaJo said...

How adorable! I have a mini muffin pan that's begging to be used...it will be happy you posted this recipe :)

Coffee and Vanilla said...

What a beautiful and full of flavours recipe :)
I love it...
Thank you for your comment, I posted finally some more Jamaica photos.
Have a good day, Margot

My comfort food network said...

Great recipe and love the strawberry slice on the cakelets. Looks awfully romantic.

Susan from Food Blogga said...

Hi Gattina! How are you?

These cakelets are just precious. The colors pop off the screen.