Burnt Orange & Smoked Lavender Teacakes
Simple to make, these bite sized delights are the ideal afternoon treat or midday snack.
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Hayley McKee is in the business of making good things better. A self-taught baker, Hayley drew from knowledge gained in front of house patisserie roles, historical cookbooks and childhood memories of her mother’s flamboyant Baked Alaska and Zucotto.
Pouring into every creation a love and knowledge of music, she opened Sticky Fingers Bakery in 2010, playing records in the kitchen, taking song requests for orders; whisking, kneading and nodding to the beat.
Today she continues to whip up her unique blend of custom designed cakes, combining flavours in thoughtful and surprising ways. Her resultant sweet things are made from edible native plants, homegrown herbs, seasonal ingredients and obscure grocery store finds.
Ingredients
- 250 g unsalted butter
- 1 cup caster sugar
- 3 eggs
- 125 ml full cream milk
- A few drops of orange blossom water
- 1 1/2 cups of plain flour
- 1/2 cup almond meal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 orange, diced finely, skin on
- 2 tablespoons lavender
- 2 cups heavy cream
Method
- Dice your orange and place in a saucepan on high heat. Char the orange until fragrant and brown. Set aside.
- Cream the butter, sugar and orange blossom water for six minutes until fluffy. Add eggs one at a time followed by the milk. Fold in the flour, almond meal, baking soda and salt by hand, then add the burnt orange. Bake for 1 hour at 175 c.
- Place cream into a large bowl covered with plastic wrap. Add dried lavender to the burn chamber of the Breville Smoking Gun. Place hose under the plastic wrap with the opening sitting above the cream. Seal the bowl again with plastic wrap. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until the bowl is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse in the refrigerator for five minutes. Serve alongside
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