Dessert Bars

Delicious Dessert Bars to Satisfy Any Sweet Tooth

The rain is finally here. Soggy leaves line my driveway. It has brought about a much-desired change in the weather. I woke up to the crisp breeze flowing through the window I should have closed. My closet is now packed with all the winter coats I had left at my parent’s house in the summer. My sandals are now thrown to the back of the closet, and shearling-lined boots are beside my bed. 

I hope the weather says this way for a while. I want the cold to continue. 

So I made these desserts, of course, a bit ago; I’m always rather late in posting anything. 

Dessert Bars to Satisfy

I first tried elderflower in the form of a soda found at Berkeley Bowl. The bottle and packaging were so pretty that I was immediately drawn to them. I knew I had to buy it. I loved it. Reminded me somewhat of a grapefruit but more floral and subtle. 

So after looking it up online and then never finding it again in a store around me, I ordered a bunch online. I mean a lot, bottles of soda and the cordial syrup, which is more like a concentrate to dilute down into drinks and such. But I wanted to use it more for baking. 

An elderflower cake was in store. Because cakes are great and also pretty simple to make. I really liked it. Soft, moist with that hint of elderflower that lingers.

Then I finally made some madeleines that came out. I had tried different recipes before, but they all just came out somehow wrong. After finding the blog, Manger, and looking through every post, I decided to try her recipe. Finally, one that works! Plus, have you seen that blog? Ridiculously gorgeous. 

Dessert Bars-1

Elderflower Cake                         

*will make one 8″ round layer, double the recipe for a traditional sized bundt pan

  • 1/2 cup + 1 tbsp (125g) butter, softened
  • 1 cup (200g) sugar
  • 3 eggs
  • 1/2 tsp salt
  • 2 1/2 cups (300g) flour
  • 2 tsp baking powder
  • just under 1/2 cup (100ml) milk
  • 1/4 cup (60ml) elderflower cordial 
Elderflower Cake 

Cream butter and sugar together until very light and fluffy, about 5 minutes on a stand mixer. Add in eggs one at a time. 

Sift flour, baking powder, and salt together in a separate bowl. Combine milk and elderflower cordial in a separate bowl.

Add in the dry and wet mixes, alternating with the butter/sugar. Do not over mix.

Butter and flour an 8″ round cake pan. Pour batter in. Bake in a 350F oven for 20-30 minutes or until golden and the toothpick comes out clean.

Let cool completely. 

For the icing, I just whisked some powdered sugar with elderflower cordial until I got a thick but pourable consistency to drizzle on the cake.

Dessert Bars


from Mimi Thorisson’s blog Manger

  • 1/2 cup + 1 tbsp (130g) white sugar
  • 1 tbsp (20g) honey
  • 1/4 tsp salt
  • 3 eggs
  • 1 cup + 3 tbsp (150g) AP flour
  • 1 tsp baking powder
  • 1 tsp lemon zest
  • 2 tbsp orange blossom water
  • 1/2 cup + 1 tbsp (125g) butter, melted

Cream sugar, honey, salt & eggs together until very fluffy. 

Sift the flour & baking powder over the mixture. Gently fold in. 

Fold in the melted butter, zest & orange blossom. Chill in the fridge for 2 hours or overnight. 

Oven 350. Butter & flour a madeleine pan. For a standard size madeleine pan, use 1 tbsp of batter; for a mini madeleine pan, use 1 tsp of batter. Make sure you use batter directly from the fridge; keep batter between bakes in the fridge. 

Bake for 10-12 minutes, until the edges are golden. Shake from pan.

*I used a standard size madeleine pan and got about 24 madeleines.

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