Food blogger and photographer Leslie Uhl brings us this truffle honey-soaked Greek butter cakes recipe. They look amazing!
I had to experiment a lot with this one…
Justin Marx at Marx Foods had offered a challenge: our choice of three ingredients to create something yummy with: I chose vanilla beans, coconut sugar, and truffle honey. Sounds easy, right?
Well, I had more of a challenge than I expected with this! I made several desserts, but none of them worked with the truffle honey. I was just about to give up and go to savoury, when I found a recipe for kourabiedes, or butter cakes, in my trusty Greek cookbook, and did my own personal take on it and got the most delicious little cakes, perfect with coffee.
Success at last….
Butter Cakes with Truffle Honey
4 1/2 cups pastry flour
1 pound sweet butter
3/4 cup confectioner’s sugar
2 tablespoons creme de cacao
2 vanilla beans
1/3 cup coconut sugar
1/3 cup truffle honey ( more is better, I actually added some clover honey to the dregs to make it go further!)
Slice and scrape the vanilla beans into the creme de cacao and let marinate for 1/2 hour. Remove the beans, making sure that you have scraped all the seeds possible into the creme de cacao!
Sift the flour twice.
Cream butter on medium speed for about 15 minutes, until thick.
Sift sugar and add into butter gradually, creaming well.
Add creme de cacao and vanilla bean mixture.
Gradually work in flour to create a soft dough.
Pat and shape into little cakes ( I used a biscuit cutter to shape mine).
Place on an unbuttered baking sheet and bake at 350 F for about 20 minutes until sandy-coloured, not brown.
Before cooling on baking sheet, pour about a tablespoon of the truffle honey over the top of each cake and let soak in. More is better!
Sprinkle coconut sugar over each cake, and let cool.
all photos and content © leslie hunter uhl 2010
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Comments 1
YUM!!!