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Little violet sponge cakes


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Rate this recipe 4.2/5 (29 Votes)


  • 60 g salted butter
  • 2 eggs
  • 100 g of brown sugar
  • 120 g crystallised violet petals
  • 60 g of ground almonds
  • 60 g flour


servings 6
Level of difficulty Easy
Preparation time 20mins
Cooking time 20mins
Cost Budget Friendly


Step 1

- Preheat the oven to 200 ° C
- Melt the butter until golden brown and cool.
- Beat the egg yolks with the brown sugar, add the candied violet petals and mix.
- Add the ground almonds, flour, stir, add the melted butter, mix again.
- Beat the egg whites until stiff and add to the mixture.

Step 2

- In silicone cupcake moulds, place one or two tablespoons of batter in each cavity, depending on the size of the moulds.
For decoration, press a crystallised violet flower into the centre each cake before baking for 10 minutes at 200 ° C and a further 10 minutes at 180 ° C.

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