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Lemon Cakelets With Vanilla Bean Cream And Olive Oil Bittersweet Chocolate Pots de Creme.

Lemon Cakelets With Vanilla Cream

My life in Birmingham is nothing but a series of first. Fall. Winter. Friday nights. Weekends. Dinner with friends. Neighborhood. All a first. Living a long distance relationship with my husband. Definitely a first. Having one puppy at home as my companion. How we have come to rely on each other, the old pup and me. Another first. Which is quite nice knowing that at 16 years-old, he is giving me some precious last moments together.

Lemon Cakelets With Vanilla Cream

Everything about settling here as been new and wonderful
. I am exploring a lot on my own every chance I get. I have also started a little fun side notebook in which I jot down the places I want to discover as a first with Bill and not just on my own. They can be restaurants, parks, places…I just know him, and I know us, and I know how much more fun and meaningful it would be to do those as a couple.

Lemon Cakelets With Vanilla Cream

Spring would definitely be one of the seasons I would want us to experience together here. But, we all know one cannot stop Mother Nature. It will be Summer before he moves here for good. I just have to find the right words, the most descriptive ones to tell him how gorgeous Birmingham is in the Spring. And it is. I know one can say "but it’s the South! You know the South!" Yes. But it is a completely different South. One with seasons, tornadoes instead of hurricanes. One with a different past. One with a different food culture.

Olive Oil Chocolate Pots de Creme

A series of first everywhere and all the time…

The first time I turn my favorite sponge cake recipe into Lemon Cakelets With Vanilla Bean Cream. The first time I add deep rich and robust olive oil (from the family batch) to Bittersweet Chocolate Pots de Creme.

 And guess what…there will definitely be seconds…

Olive Oil Chocolate Pots de Creme

Lemon Cakelets With Vanilla Bean Cream:

Makes About 12 filled Cakelets:


2/3 cup Jeanne’s all purpose gluten free flour mix or all purpose flour

3 tablespoons cornstarch

zest of a lemon

1/4 cup sugar

4 egg whites

Preheat oven to 350F and position a rack in the middle.

Sift together the flour mix or all purpose flour, cornstarch, lemon zest and sugar together.

In a stand mixer fitter with the wire whisk attachment, beat the egg whites until soft peaks.

Add the flour mix to the egg white and fold gently with a large spoon.

Spoon the batter, a couple of rounded tablespoons at a tie onto a greased baking sheet. Bake for about 10 minutes, until the cakelets are golden and puffed up.

Let cool completely before filling with the whipped cream


1/2 cup heavy cream

2 tablespoon sugar

1/2 vanilla bean

In a large bowl, whip the heavy cream and sugar until soft peaks. Cut the half vanilla bean in half lengthwise and scrape the seeds out with the back of a pairing knife. Add the seeds to the cream mixture and continue to whip until firmer peaks form.

Fill the cakelets with a couple of tablespoons of the vanilla cream and refrigerate until ready to eat.


Olive Oil and Bittersweet Chocolate Pots de Creme:

Serves 6


6 large egg yolks

1/4 cup (60ml) honey
1/2 cup (125ml) whole milk
1 cup (250ml) heavy cream
6 oz (180gr) bittersweet chocolate
1 teaspoon extra virgin olive oil

Garnish: chopped pistachios & extra virgin olive oil


Place 6 to 8 ramekins into a roasting pan and set aside. Preheat oven to 350F and position a rack in the center.
In a large bowl, whisk the egg yolks with the honey for 2-3 minutes.
In the meantime, bring the milk and cream to a simmer in a large saucepan set over medium high heat. Remove from the heat and add the chocolate to the mixture. Slowly whisk until the chocolate is completely melted. (return over low heat if it needs a bit more heat to dissolve). Slowly pour the chocolate mixture over the egg yolks and honey, whisking constantly until both mixtures come together. Add the olive oil and stir briefly.
Divide the chocolate batter evenly among the ramekins. Pour hot water into the roasting pan so that it reaches halfway up the sides of the dishes. Bake for 30 to 40 minutes or until the cream appears just set. Remove from the heat and let cool to room temperature. Refrigerate at least 2 hours before eating.

Garnish with chopped pistachios and a drizzle of extra virgin olive oil.

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Unknown April 10, 2013 um 3:11 am

The bittersweet chocolate pots sounds divine ๐Ÿ™‚ Hope you settle in well in Birmingham, its always fun experiencing the 'firsts' in a new place.

Content Director – Strong Female Leaders April 10, 2013 um 4:25 am

Heavy cream – of course! Makes a whole lot-ta difference. These look absolutely scrumptious.

dervla @ The Curator April 10, 2013 um 4:29 am

I love all of these firsts, and I love that we get to live them alongside you. Those lemon cakelets look incredible, and the chocolate too. Swoon. Enjoy that time with your old pup. It's special.

Sarah April 10, 2013 um 4:37 am

I love these dainty little cakelets. This could be because I enjoy any reason to consumed whipped cream in large unadulterated quantities, but it could also be the beautiful photos and styling.

Sara April 10, 2013 um 6:26 am

Those little cakes are so dainty and cute…love them! ๐Ÿ™‚

Chung-Ah | Damn Delicious April 10, 2013 um 7:52 am

Those cakelets are absolutely stunning! Now do you deliver? Because I need at least a dozen of these stat!

Karine April 10, 2013 um 12:27 pm

Both of these recipes look devine. I love anything lemony. What kind of texture are these cakeletes? Spongy, crumply, crispy? I would add more lemon in the cream to get more zing. ๐Ÿ˜‰ thanks for sharing.

Helene April 10, 2013 um 12:37 pm

Karine: they are spongy. You could add more lemon in the cream, and I have before, this time I wanted the contrast vanilla-lemon and not just tone on tone.

Thanks everyone!

Vickie April 10, 2013 um 12:43 pm

yum, I love lemony baked goods & those chocolate pots look divine ๐Ÿ™‚

Tieghan April 10, 2013 um 12:43 pm

Both of these are beautiful and sound delicious!

Auntie D April 10, 2013 um 12:50 pm

Welcome to Birmingham!!! I was born and raised here and absolutely love it! After living in CA for the last 11 years, it was pure heaven to move back home where I belong!!! Hope you'll start feeling that way too soon!!!

gina April 10, 2013 um 1:09 pm

when my husband accepted a position in the panhandle of florida a few years back, our girls and i stayed behind to pack and get things together for the move (plus finishing out the school year). my father was in the military, so we moved from time to time and although it was sad leaving behind old friends and familiarities, i was always excited about the 'new.' this time, i found such comfort knowing my girls were with me, and when i moved as a girl, my family was with me. i also know how much our family pets are FAMILY and i'm happy that you have yours as a loving, familiar companion. though…i can't imagine you would have any problems making friends;) btw…yes, love the recipes and extra love the plates they are on. yes, i am a prop junkie;) xo

Anonymous April 10, 2013 um 1:32 pm

Helen, your recipes and photos have always been awe-inspiring. I liked the way you've transformed sponge cake into cakelettes and the idea of adding olive oil chocolate pot de creme.

Maria_NJ April 10, 2013 um 1:34 pm

hahaha my son is having a long distance relationship with a gal in the UK!! she makes a Victoria sponge cake all the time, I was so intrigued with her cakes that I used her recipe and made them into whoppie pies, this recipe reminded me of the ones I make, the only difference is I put raspberry jam on them too…

Unknown April 10, 2013 um 1:39 pm

These lemon cakeletes look delicous! I love all your photos!

Unknown April 10, 2013 um 1:40 pm

These lemon cakeletes look delicious! Helene, I love your photos!

Rachelle April 10, 2013 um 1:55 pm

These cakelets make me want to just curl up with a pot of tea and a good book! Unfortunately, I think I'd end up eating them all!

Happy to hear you're enjoying Birmingham. The "south" has a certain comforting charm about it. ๐Ÿ™‚

Andi of My Beautiful Adventures April 10, 2013 um 2:38 pm

Dessert really is the best thing in life (minus love)! ๐Ÿ™‚

Laurel y Menta April 10, 2013 um 2:42 pm

Those cakeletes are exquisite and precious photos!!!


sweet-lab April 10, 2013 um 2:59 pm

Beautiful photographs. Posting a lovely narrative and recipe is definitely not a first for you!

Mari @ Oh, Sweet & Savory April 10, 2013 um 4:13 pm

Such beautiful, daintly tarts. Perfect for enjoying on a spring afternoon with a cup of tea. Lovely! Thank you for sharing!

Unknown April 10, 2013 um 6:46 pm

I keep seeing the pairing of chocolate and olive oil together and keep being more and more intrigued! The only time I've had olive oil drizzled on a sweet was at the Bi-Rite creamery in San Francisco. They have this amazing sundae that has chocolate sauce and blood orange-infused olive oil drizzled over it with some sea salt sprinkled on top. Sounds kinda crazy, but it was the tastiest sundae I've ever had.

But yes, the olive oil and chocolate pots de creme are going on my to-make list. Love that creamy whipped texture ๐Ÿ™‚

Anonymous April 11, 2013 um 1:29 am

Having recently relocated myself, I can totally relate to all of the exciting 'firsts' and the even more exciting thoughts of sharing them with those you love.. Thank you for this lovely post.. the recipes and photographs are exquisite!

Anonymous April 11, 2013 um 1:29 am

Having recently relocated myself, I can totally relate to all of the exciting 'firsts' and the even more exciting thoughts of sharing them with those you love.. Thank you for this lovely post.. the recipes and photographs are exquisite!

Laura Dembowski April 11, 2013 um 1:44 am

The cakelets look lovely but the way you write is what drew me in. Your post flows perfectly and is so beautifully written.

Kathryn April 12, 2013 um 4:38 am

those cakelets look so sweet!

Rocky Mountain Woman April 12, 2013 um 8:35 pm

I have some heavy cream left over from a party I catered so these pots de creme need to be made right away I think. It's a sin to waste cream…

a. maren April 13, 2013 um 4:13 am

cakelets…cakelets…cakelets…those are amazing. like a macaron and a whoopie pie had a baby. seems like you could do a lot with those…

Kiran @ April 13, 2013 um 4:44 am

Everything about this post brings back memories when me and the husband had to stay apart due to work obligations. We also planned to do things together once we finally settled down in one house ๐Ÿ™‚

I love how airy the cakelets feels. Never ever thought of adding olive oil in pots de creme. Delish!

Aleksandra Olejnik April 15, 2013 um 10:04 am


Unknown April 16, 2013 um 5:30 am

I love those little pots your chocolate pots de creme are in. I brought some back from France on my last visit and love them!

Connie Smith April 17, 2013 um 7:38 pm

Those lemon cakelets look so delicate and delightful. I am going to have to have a go at baking some. If they come out as good looking as yours they will be gone in minutes! Thanks for sharing.

Rachel @ Twin Tough April 22, 2013 um 1:57 am

I just discovered your website. Your photos are stunning, and the recipes sound delicious! I will definitely be making these pots de creme!!

El Cajรณn de las Especias April 22, 2013 um 9:48 am

Your blog is delicious!! The recipes, the photographsโ€ฆlook so incredible! Congratulations!!

Unknown April 22, 2013 um 6:47 pm

Both are heavenly and I can't wait to make them both โ™ฅโ™ฅโ™ฅ

El April 25, 2013 um 1:32 am

Glad you're enjoying it there. The dessert is lovely.

Jany & Josh @ HomeSweetSunshine April 29, 2013 um 7:52 pm

I have to say that those Bittersweet Chocolate Pots de Creme look amazing!

My Love Wedding Ring May 2, 2013 um 11:33 am

Oooh, these looks so delicious! I think that some peanut brittle may go beautiful with the creme pots too!

Katie Star May 5, 2013 um 6:50 pm

Both these desserts look lovely. I'm definitely going to have a go at cooking them. I have never heard of olive oil being used in puds.

Unknown May 7, 2013 um 3:59 pm

I know that you likely hear this all the time but I really wanted to drop you a quick line to say how much I love your book and what a difference it has made in my photography. You have taken me from horrendous to emerging amateur and I truly appreciate it.

Life Images by Jill May 12, 2013 um 6:25 am

oh my goodness – these chocolate pots sound delicious! I like the way you have served them in the jars.

Today I am making your apricot and almond tart for my mother's day dinner tonight – so delicious!

Anonymous May 21, 2013 um 5:37 pm

The Lemon Cakelets with Vanilla Bean Cream look so sweet, I am planning to make them for my little sister's rehearsal dinner. Just a quick question, for the filling, it just says 1/2 vanilla bean; is this 1/2 a tsp?

Thank you!

Emily K May 31, 2013 um 3:41 pm

Maybe a silly question but: when the pot de creme are removed from the heat, should they be left in the water bath (or taken out and set on the counter)? They look delicious and I don't want to mess them up ๐Ÿ™‚

Gizem Sena June 3, 2013 um 10:47 pm

Woow, this looks absolutely amazing!! I just discovered your blog and I'm loving it! I must try this, looks soo delicious ๐Ÿ™‚

Martuu9x June 11, 2013 um 7:17 am

I just bought your book, I was thrilled!

Brian S. June 12, 2013 um 8:21 pm

Wow! They both look delicious, I hope I can make them and have them look as good as yours. Thanks for sharing!

Anonymous June 15, 2013 um 6:35 pm

I am making the lemon cakelets. But the mixture is so fluid that I can't make nice round cakelets with it.
I followed the recipe. What did I do wrong?

Kind regards
Emine Pazan
[email protected]

Helene June 16, 2013 um 3:48 pm

Emine: I am thinking that the flour was not measured the same. The batter should definitely holds its shape. It's pretty fluid though. Maybe add a tad more flour to yours.

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