Spring is in the air! By this statement I mean I can smell Jasmine, Orange blossoms, Gardenias and all the gorgeous floral aromas that I associate with the warmer weather. I know it may not be a fun time of year for those with hay fever and allergies, but I love the overpowering sickly sweet honey aroma’s of blossoming flowers.
I wanted to make a cake which captured that smell precisely. So this morning I went into my garden and picked a big bunch of Jasmine and put it in a milk jug. This was for no other reason than inspiration. While I was going about my normal daily duties the gorgeous aroma was teasing me. A plan started to take shape. I wanted to bake a cake. It needed to be buttery with a delicious honey and orange blossom flavour. I decided to make a matching syrup just to ensure the floral flavour was as intense as I wanted. This is how my Jasmine Friand recipe was born.
Once the friand had finished baking I could no longer tell which aroma was from the cake, the syrup or the original flowers. There was a melding of aroma’s.
Mr GG is not a sweet tooth, so I expected this experiment to be met with very little enthusiasm. He particularly dislikes the Jasmine bush because it grows over our native garden… oops! Anyway, I got the big thumbs up , he even slurped up extra syrup on the second cake.
So here is a nice way to welcome in the springtime!
These cutes little cakes make the perfect addition to a High Tea platter.
So readers, Which season is your favourite? Do you have flavours that you associate with a season?