Posted by Grace Massa Langlois on Thursday, 20th May 2010

Liana and I had an amazing time at the Xavier Rudd concert last night. Xavier had the entire audience up, dancing and singing.  The light show was amazing.  He wowed us with his talent for playing various musical instruments (didgeridoos, guitars, banjo, drums) simultaneously and he did all this in his bare feet.  For those of you who don’t know who Xavier is (I didn’t until last night), he is an Australian singer/songwriter, surf/roots artist. His lyrics are inspirational, I left the concert feeling the most relaxed I have felt in a long time and I can see why Liana loves him so much.

A photo of a warm strawberry cake, baked in a white teacup on a blue and white napkin with a silver spoon.

I definitely needed last night, especially with the week I’ve had in the kitchen.  I was so happy the weekend was over and thought my luck would turn, unfortunately that didn’t happen.  I attempted a few other cookies for the bridal shower and out of 3 recipes, only 1 will see the cookie tray, Hazelnut-Orange Rochers.  This recipe was super easy, all you need is a food processor, and in no time at all you have a wonderful nutty batter perfumed of orange.  I’ll warn you, the batter is super sticky and you definitely want to keep the batter in the fridge in between baking each batch.

A photo of 2 warm strawberry cake, baked in a white teacup on a blue tea towel in a silver serving tray.

The only difficult part of the recipe was removing the skins from the hazelnuts.  I baked the hazelnuts for about 8 minutes, placed small batches in a tea towel and rubbed them together to remove the skins.  I found that keeping the hazelnuts warm, (on a cookie sheet, in the oven with the door slightly ajar) helped with the task of removing the skins quicker.  It’s one of the best cookies I’ve ever tasted, loaded with hazelnuts, chewy centre with a hint of orange.

A close up photo of hazelnut-orange rochers on a white cake stand with a blue ribbon.

I decided to take a break from cookies and took a few minutes to leaf through some of my cookbooks and came across this recipe for Warm Strawberry Cake, baked in a teacup, it looked so pretty I just had to make them.  I am always looking for recipes that will help me use some of the preserves I made from last summer’s harvest.  I went a little crazy last year and I have, what seems like, an endless supply of strawberry jam, freezer and cooked.  I was a little concerned baking the cakes in my teacups but fortunately they survived the heat of the oven and the cakes came out beautifully and I decorated them simply with a light dusting of confectioners’ sugar and some fresh strawberries.  The light, warm, vanilla cake combined with the warm strawberry conserve and the fresh strawberry was a wonderful combination.

A photo of hazelnut-orange rochers in a white dish with a blue chinese take-out box with a blue ribbon beside it on a pale blue tea towel.

The Hazelnut-Orange Rochers and the Warm Strawberry Cake recipes are both keepers and I am going to play around a bit with the recipes, switching out the nuts and the berries to come up with some other winning combinations.

A photo of a warm strawberry cake, baked in a teacup on a pink and white stripped background.

Just a little fyi, I have chosen the gourmet cupcake recipe for V’s bridal shower.  I have actually decided to make not 1 but 2 different cupcakes, Deep-Chocolate Brownie Cupcakes and Orange Cupcakes with Vanilla Cream Icing.  I think it will not only be a nice contrast of colour when displaying them on the cookie tables, but it will also give the guests a variety from which to choose.

A close up photo of hazelnut-orange rochers arranged on a blue ribbon on a white plate on a pale blue tea towel.

A close up photo of a warm strawberry cake decorated with a fresh strawberry and confectioners' sugar, baked in a teacup on a white and blue napkin with a silver spoon.

A close up photo of Hazelnut-Orange Rochers all in a white dish on a blue tea towel.

A photo of hazelnut-orange rochers in a clear plastic box wrapped in a blue ribbon.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Biscotti, Cakes & Cheesecakes, Cookies, Dolci al Cucchiaio, Dolci alla Frutta, Fillings, Frostings & Dessert Sauces, Fruit Desserts, Mini Desserts, Pastry Doughs & Batter, Piccola Pasticceria, Recipes, Ricette di Base, Spoon Desserts, Torte

Comments (28)

28 Responses to “Warm Strawberry Cake, Baked In A Teacup & Hazelnut-Orange Rochers”

  1. Julia Says:

    The strawberry cakes in tea cups, SO CUTE!

  2. Grace Says:

    Thank you Julia, I couldn’t resist after I saw how pretty they looked, we eat with our eyes 1st.

  3. Dimah Says:

    These look absolutely scrumptious! Beautiful photos :)

  4. Grace Says:

    Thank you Dimah

  5. Michelle Says:

    What a pretty presentation with those little cakes.

  6. Grace Says:

    Thank you Michelle

  7. Marly Says:

    I don’t know how you do it! You must be in the kitchen non-stop! These recipes look delicious too. What I really love is your presentation. That’s something I’m not so great at. Serving cake in a coffee mug? That is too cute!

  8. Grace Says:

    Thanks, it makes clean up such a breeze! I have to confess I was a little worried about my teacups surviving the heat but luckily they stayed intact.

  9. Warm Strawberry Vanilla Cake Teacups | FOODBEAST - Because we're hungry. Says:

    [...] I rarely drink tea, but if I ever do again, or I happen to be in England, I am going to sip/eat my way through one of these warm strawberry cakes baked in a tea cup! The light, warm, vanilla cake combined with the warm strawberry conserve and the fresh strawberry is a killer tea party!  Get some England! (Thx GSL) [...]

  10. Gale Reeves Says:

    Beautiful photographs! The food looks delicious too.

  11. Grace Says:

    Thank you Gale

  12. Jens Cakes Says:

    Sounds amazing to me. Will be trying this out.

  13. Dark Chocolate-Almond Crackles Recipe, Chocolate Thumbprints Recipe | La Mia Vita Dolce Says:

    [...] You may also enjoy a couple of other family favourites, Secret Chocolate Chip Cookies and Hazelnut-Orange Rochers. [...]

  14. Christina Says:

    That cake is adorable! Those cookies look delicious too! Glad you had a good time at the concert! I’ll have to search up some of his music! What did we ever do before the internet?!?

  15. Lizzy Says:

    Beautiful, drool-worthy photos as always!!!

  16. Grace Says:

    I wonder the exact same thing Christina. If you click on his name in my post it will take you to his site.

  17. Baking Barrister Says:

    Now I need teacups that are oven safe. I officially blame you for the money I’m going to spend this week. Not that I know you or anything…

  18. Medeja Says:

    Great idea! Cake in a cup looks interesting and really lovely :)

  19. Grace Says:

    I was so excited the day I found a cute cupcake idea book for $3, I thought what a great find until I saw similar cakes baked in teacups- you know the story I’m sure – 2 sets of oven proof teacups later – $3 ended up costing me a whole lot more – in the end it was worth it! Hopefully we can get to know one another!

  20. Belinda @zomppa Says:

    Lucky bride! These tea cupcakes are spectacular. So gorgeous – I’ve always been a bit fearful of them exploding in the oven, but good to know it works. Cookies look fantastic, too!

  21. briarrose Says:

    I love the idea of baking the cakes in a teacup. Wonderful way to serve these little beauties.

  22. Sommer@ASpicyPerspective Says:

    That little cake might be the cutest thing I ever saw! What a fantastic idea!

  23. Sprinkled with Flour Says:

    This is such a cute idea to bake the cake in a teacup, I love it! I love strawberries too, and this cake sounds so good:)

  24. Alison @ Ingredients, Inc. Says:

    This looks amazing

  25. SMITH BITES Says:

    just beautiful Grace – you always amaze me!!!

  26. Yum Alert: Strawberry Teacup Cakes | The Luxury Spot Says:

    [...] (from Cupcakes – Susanna Tee via La Mia Vita Dolce) [...]

  27. Cakebaker Says:

    These are just wonderful. Can I ask how much do,you fill the cups with the batter mixture, please?

  28. Grace Says:

    Hi Karen, fill between two-thirds and three-quarters full. I haven’t made these in a while, they’re so good especially served warm.

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