These luscious tarlets are the perfect treat to accompany an afternoon cup of tea. The zingy lemon and a subtle floral elderflower flavor is combined in a gorgeously moist sponge of cake. Plus, you can get creative and top these cakes off with an elegant lemon and poppy seed icing to make them really stand out.
Lemon and Elderflower Tartlet Cakes [Vegan, Gluten-Free]
For the Tartlets:
- 3/4 cup brown rice flour
- 3/4 cup chickpea flour
- 1/2 cup potato starch
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- A pinch of salt
- 1 cup coconut sugar
- 1/3 cup cane sugar
- 1/2 cup olive oil
- 1 cup water
- 1 1/2 lemons, juiced and zested
- 2 tablespoons dried elderflower
For the Icing:
- 1/2 cup icing sugar
- Juice of the remaining lemon
- 2 tablespoons poppyseeds
- Preheat your oven to 350°F and very lightly grease 10-12 tartlet shells.
- Add the brown rice flour, chickpea flour, potato starch, xanthan gum, baking powder and soda, salt, and both sugars into a large bowl.
- Stirring them to combine fully and make a well in the middle of your dry ingredients.
- In a separate bowl or jug, add all the other ingredients for the tartlets and stir them to combine.
- Pour the mixture into the well of the dry ingredients and fold them in until they're fully combined and no lumps remain.
- Pour the mixture into each tartlet shell 1/3 of the way up and put into the oven to bake for 15-20 minutes, making sure a toothpick comes out clean to ensure they're cooked.
- Mix together the icing sugar and lemon juice until they're fully combined. If it's too thin, add more icing sugar. If it's too thick, add more lemon juice or water.
- Stir in the poppy seeds.
- If you have push pan tartlets, pop them out and slide a sharp knife along the base to release from the tin. If not, loosen the cake along the edges with a knife and slide an off set spatula underneath to pull up.
- Drizzle them with the icing and serve them.