Wednesday, 9 March 2011
I'm having a bit of a retro moment. These fondant fancies are a dead ringer for the type of sweet treats we were served up as children, perhaps with a bowl of cheese triangles and jammy dodgers for company.
I'm afraid that I was not one of those people who spent their childhood at nonna's knee learning how to make the family recipe for gnocchi. But I do have very fond memories of making caramel angel delight with my mum.
These are a grown up version of the original, the sponge flavoured with tangy lemon zest and topped with a rose-scented fondant icing. Something like a cakey turkish delight.
ROSE AND LEMON FONDANT FANCIES
65g self-raising flour
65g soft butter
65g caster sugar
1 large egg
the grated zest of one lemon and 1 tablespoon of juice
~for the fondant icing:
purple food dye (optional)
250g fondant icing sugar
2 tbsp rose water
1 tbsp lemon juice
crystallised violets or dried rose petals
1) Cream the butter and sugar until light and creamy, then beat in the egg. Stir in the lemon juice then gently sieve in the flour, and fold through. The mixture should be of dropping consistency - so if a blob is picked up with a large spoon, it easily drops off the end. If the mixture is too thick, add a little milk to loosen it.
2) Spoon heaped tablespoons into paper cupcake cases in a 12 hole tin, then bake at 400f/200c/gas mark 6 for 10-12 minutes, or until cooked through. Test after 10 minutes by poking in a skewer or toothpick to see if it comes out clean. Allow to cool before topping.
3) To make the icing, blend the icing sugar, rose water and lemon juice together and add a few drops of colouring, if wanted. Divide between the cakes, and top with a crystallised violet or dried rose petal. Allow to set for at least a few hours before consuming.