Delicious litte rhubarb cakes decorated with edible flowers. Made with white chocolate & ground almonds, they're pudding-like in texture but fairy-like in appearance.
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time50 minutesmins
Course: Afternoon Tea, Dessert, Snack
Cuisine: British
Keyword: cakes, cupcakes, edible flowers, pudding, rhubarb, white chocolate
Cream the butter and sugar until light and fluffy.
Beat in the egg.
Sift in the dry ingredients and stir until just incorporated.
Add the yoghurt and orange flower water.
Stir in the chocolate and rhubarb.
Spoon into 12 fairy cake cases.
Bake in a preheated oven at 180℃ (350℉, Gas 4) for 20 minutes.
Turn out onto a wire rack and leave to cool.
Rhubarb icing
Sift the icing sugar into a bowl. Add the orange flower water if using and enough of the rhubarb juice (from the stewed rhubarb) to make a slightly runny icing.
Spoon over the top of the cakes. Decorate the tops with pretty edible flowers.
Notes
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.