In Edible Boston — Dans Edible Boston

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Boston Edible Spring Copy

I am a lucky one. I will spare you the details of how it happened — it however made me realize that I live in a small city, even with a population of four million plus. A while ago, I met with Ilene Bezahler, the friendly editor and publisher of Edible Boston. Have you heard about this magazine, in Boston, San Francisco, Atlanta, Phoenix, to only name a few cities where there is an edition? Edible Boston offers rich useful information about how to eat locally and provides timely resources about local food news and events. I was thrilled when Ilene invited me to contribute.

My first contribution is in the latest 2007 Spring edition in which I suggest a Honey and Lemon Tea Cakes recipe. I received my copy today.

The recipe will be available on Edible Boston website.

I hope that you will enjoy the magazine as much as I do if you get a chance to get hold of a copy.

Thanks Ilene!

Honey and Lemon Teacakes

Makes 6 cakes, 3” each

You need:

  • 2 large eggs
  • 3/4 cup minus 1 Tbsp all-purpose flour
  • 1/2 cup almond flour
  • 1 cup minus 2 Tbsp confectioner’s sugar
  • 8 Tbsp (1 stick) salted butter, at room temperature
  • 2 Tbsp honey (I used a local Raw Wildflower Honey)
  • Zest of 1 lemon, finely grated + juice of 1/2 lemon (2 Tbsp)
  • 1 tsp baking powder
  • A few sliced blanched almonds
  • About 3 to 4 raspberries (fresh of frozen) per cake


  • Preheat oven to 400 degrees.
  • Sift all dry ingredients separately: flour, confectioner’s sugar, almond flour and baking powder.
  • In the bowl of a stand mixer, put the confectioner’s sugar with the butter and whip until you obtain a white cream.
  • Add the eggs, one by one, mixing well between each.
  • Add the lemon zest, lemon juice and honey, and mix until absorbed.
  • In another bowl, pour the flour, baking powder and almond flour. Mix together and add to the previous batter. Mix together but at this point, do not overwork the batter. It should be thick and creamy.
  • Grease small molds (muffin type, silicone if you have them) and fill 3/4 full with the batter.
  • Place a few raspberries on top and gently press them down. Add a few sliced almonds on top.
  • Bake the cakes for 10 min, then reduce the oven temperature to 350 degrees and continue to cook for 10 to 12 minutes. Check that they are golden in color and remove. Wait for a few min before removing from the molds. Let cool on a cooling rack. Serve with a nice cup of tea or coffee.
Posted in Breakfast, Cakes, Dessert


  1. Congratulations Béa!! These little cakes are perfect for tea time. I am impressed by your photos from your trip. It reminds me of my stay in Australia…Nice to hear what you’ve done and see! The landscapes are amazing.

  2. bravo pour ce magnifique article. Ma soeur va venir à Boston début Mai, je vais lui demander de me l’acheter. A très bientôt.

  3. all my compliments! you are really good in cooking and making pictures. you deserve this and more! I’ve tried some of your recipes with success. everything was perfect. thanks!

  4. Bravo Béa! Les photos sont très belles. Je ne manquerais pas de chercher la recette sur le site de Edible Boston. Merci de nous l’avoir signalé.

  5. Hi Béa! Congrats on your contributions, I’ll have to keep a look out for it! Gorgeous pictures…

  6. Salut Béa – Mon amour Eric et moi adorons Boston, et nous lisons “Edible Boston” quand nous sommes là. Ce serait être très special fantastique d’y être publiée. Je suis super content que tu as bien aimé mon pays maternel, la Nouvelle-Zélande, et que tu as eu l’occasion d’aller à Mt. Aspiring, qui a une vue vraiment stupéfiante. J’espère que mon français soit compris(!).

  7. Yay Bea!

    It’s funny… I just was reading about the Edible mags in the lastest issue of Sunset. They are starting up one here in Seattle, and I (fingers crossed) hope to be involved!

    Your muffins look amazing!

  8. When my copy of Edible Boston arrived in the mail, I was delighted to see your wonderful photo and recipe! We now have an Edible Rhody, too. Congratulations!

  9. super beautiful. I wrote to them but never got a reply. :-/ Will find a way to get the latest copy, and treasure it!

  10. bravo! let’s go read it over dinner at Rendezvous in Cambridge, where they keep a stack of the magazines!

  11. Sweet cakes … and wonderfully tempting photos. I do need a dessert, so, hmmm, these would be scrumptious, me’thinks. And congratulations on the writing gig. I hope you were well paid and I hope many more opportunities come your way (I remember my early articles and the thrill of those checks, why, I still feel that today!). Cheers.

  12. I love Edible Boston and haven’t looked at one in some time. Being a Bostonian – I am getting homesick looking at this though…
    Great looking tea cakes!

  13. Congratulations! What a wonderful post and such beautiful photos. I’m so glad to hear you enjoyed your trip to Australia 🙂

  14. great recipe and congrats on your first contribution! i’ve never seen the magazine here in oregon, so i’ll look up on the website then.

  15. Congratulations Bea! The Honey & Lemon Tea Cakes are wonderful. Specially like the almond slivers – those are the ones I’d reach for.

  16. On a aussi Edible Rhode Island à Providence, et les recommandations sont toujours excellentes! Aucun doute de la qualité de celles de Boston, puisqu’ils te publient 🙂
    J’en profite pour te dire merci pour ton blog qui est toujours une source inépuisable de recettes joliment photographiées. Etant également expat aux US mais bientôt de retour en Europe, je profite doublement de tes conseils en mesures américaines et en mesures “normales”… Merci beaucoup!!

  17. Congrats and welcome to the Edible family. I look forward to receiving my latest copy of Edible Boston!

    Kurt Michael Friese
    Editor, Edible Iowa River Valley

  18. I love the tea cakes, I can’t wait to see the recipe to try these. Congrats and the photos are always amazingly tempting.

  19. Congratulations Bea! Oh and I am crazy about little tea cakes. Your photos as usual make me want to drool! 🙂

  20. Felicitations Beatrice! Mais c’est pas juste de me taquiner avec ca quand j’en trouverais pas une seule copie ici!!
    Tres belle contribution!

  21. Auguri, Bea!!! Those little tea cakes are adorable. I’m sure you will be taking Boston my storm!

  22. Merci beaucoup Thérèse. Ravie que cela te plaise. On est presque voisines alors!

    Kurt, thanks so much. I am very pleased to be able to contribute to such a quality magazine!

    Laurie, thank you!

    Veron, thank you so much.

    Helen, merci bien a toi. Je te montrerai!

    Ivonne, thank you!

  23. Any chance of some Boston recomendations? I’ll be there next weekend for the marathon and would love to try some new places!!!! E-mail me if you can? Thanks!!!!!!

  24. c est le talent, that’s it… Bravo Bea. A quand Dame Bea au today’s show pour rafraichir un peu tout ca…

  25. Congrats Bea! That’s wonderful and they are lucky to have you in the area – it will make the magazine that much better!

  26. I *love* this recipe! I make it over and over and over!!!!! 🙂