Apricot Lavender Brown Butter Tea Cakes – a delicious recipe with Butter, Edible Lavender, Sugar, u00bc, Ground Almonds, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 375F and position a rack in the center. Lightly spray the inside of 12 financiers molds or muffin tins with cooking spray and place them on a baking sheet. Set aside.
2
In a medium saucepan set over medium high heat, melt the butter until it turns to a rich hazelnut brown color. Remove from the heat, add the lavender and let it cool for 5 minutes. Strain and reserve.
3
Mix together the powdered sugar, flour, ground almonds and salt in the bowl of a stand mixer fitted with the paddle attachment.
4
Add the egg whites and mix on low speed until all the ingredients are coming together. Add the brown butter, increase the speed to medium and beat until smooth.
5
Divide the batter among 12-15 financiers molds or muffin tins; add apricot slices on top and bake for about 15 minutes or until golden brown. Let cool, if you can, before eating.
592
kcal
Calories
42
g
Fat
41
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 stick Unsalted Butter, 1 Tablespoon Edible Lavender, 1 cup Unsifted Powdered Sugar, 1/4 cups Rice Flour, and more.
Yes, Apricot Lavender Brown Butter Tea Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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