I am all about petit fours. Now you may be thinking “peteet… fours?…” right now, but let me just ease your mind: all it means is a teensy cake.
Which means is your own individual cake. Which means… delicious.
What I love about making cakes like this is that it instantly makes one feel special. Your own cake.
But not a just cupcake, no. We’re not pleebs. We’re fancy. So our cakes should be fancy, too.
These lovely Coconut Lemon Curd Petit Fours are perfect, therefore, for a crowd. For a place where there are lots of people, but you can make each and every person feel special.
Or they’re perfect when it’s just you and you want to feel special, too. No judgement here 🙂
The combination creates a cake that is filled with moisture from the higher fat content of the coconut flour, and that has a great rise from the all-purpose.
Oh and the lemon curd. I love making my own homemade lemon curd, but if you’re feeling a bit pressed for time, you can easily substitute a pre-made lemon curd from the grocery store. It’ll cut your prep time in half 🙂
What are your plans for Easter, friends? I’ll be spending the day here in Detroit, but am totally inviting friends over for an Easter brunch with these babies as a centerpiece 🙂
for the tea cakes
- 1/3 cup melted and cooled coconut oil
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup Bob's Red Mill All-Purpose Flour
- 1/2 cup Bob's Red Mill Organic Coconut Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup buttermilk
for the lemon curd
- 3 large egg yolks
- 1 1/2 tablespoons lemon zest
- 1/2 cup lemon juice
- 1/2 cup sugar
- 6 tablespoons salted butter
for the icing
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- dried rose hips, for garnish
!make the lemon curd
Create a double boiler over medium-low heat. Whisk together egg yolks, lemon zest, lemon juice, and sugar in the top bowl.
Stir constantly for 6-7 minutes, until the curd becomes thick and coats the back of a spoon. Immediately remove from heat and whisk in butter until fully melted and glossy.
Strain the curd through a fine mesh sieve to remove any lumps, then place in a small bowl, cover with plastic wrap, and set in fridge for at least 2 hours, until chilled completely.
!make the petit fours
Preheat oven to 350°F. Line a 9"x13" pan with parchment paper. Set aside.
In a large bowl, mix together coconut oil, sugar, eggs, and vanilla extract. In a separate bowl, whisk together flour, coconut flour, baking powder, and salt. Alternate folding the flour mixture and the buttermilk into the wet ingredients in 3 additions. Mix only until combined.
Spoon the batter into the prepared pan, using the back of a spoon to smooth it to the edges.
Bake for 15 minutes, until a knife inserted in the center of the cake comes out clean. Allow to cool completely.
!assemble the petit fours
Once everything has cooled, assemble your petit fours. Use a 2 inch biscuit cutter to cut out circles of cake. Spoon 1 tablespoon of lemon curd onto one circle cake, then top with another circle of cake. Continue process until all cakes are assembled and stacked.
Once your petit fours are stacked, make your icing. Stir together powdered sugar and lemon juice, then microwave for 15 seconds so the mixture becomes slightly thinner. Spoon on top of the petit fours, and top immediately with dried rose hips!
This post is sponsored by Bob’s Red Mill. Thank you for continuing to support the brands who help make Broma possible!