Camélina cakes pop

35 minutes

1h15 minutes

12 portions


[Vanilla Icing]

3/4 cup unsalted butter, softened

1/2 teaspoon vanilla extract

2 cups icing sugar

[Honey Pound Cake]

1 1/2 cups flour

1/4 teaspoon salt

1 tsp baking powder

1/2 cup softened butter

1/2 cup virgin camelina oil

1/2 cup sugar

5 eggs

1/4 cup honey signé Cameline

1 teaspoon vanilla extract

[Chocolate Icing]

1 milk chocolate bar with camelina oil

1 chocolate bar 70% with camelina oil

  1. Preheat the oven to 160.C (325.F)
  2. In a bowl, combine the flour, salt and baking powder
    In another bowl, beat the butter with the sugar with the electric mixer.
  3. Add the eggs, honey and vanilla to the second pan. Whisk until the mixture is smooth.
  4. Gradually stir in the dry ingredients and mix with a wooden spoon until the mixture is smooth.
    Line a loaf pan lined with parchment paper, then pour in the dough. Level the surface.
  5. Bake for 50 minutes to 1 hour, until a toothpick inserted in the centre of the cake comes out clean. Remove from the oven and let cool on a rack.
  6. In a bowl, mix the butter with the vanilla with an electric mixer to make it creamy.
  7. At low speed, gradually add the sugar and blend until the icing is smooth and frothy. Add a little milk if it is too thick.
  8. In a large bowl, crumble the cake with a fork or blender. If the cake is dry, it will crumble more easily.
  9. Add the vanilla icing to the crumbled cake and stir with a fork or spatula.
  10. Form round balls the size of a nut by rolling them in the palm of your hand.
  11. Faire fondre les barres de chocolat dans un bain-marie.
  12. Dip the tip of a stick on 1cm in the chocolate and prick a meatball; repeat for all meatballs
  13. Place cake lollipops in refrigerator for 2 hours.
  14. After the cooling period, dip the lollipop ball in the melted chocolate bowl to ensure it is covered; let cool for 5 minutes, until the chocolate freezes.
  15. Decorate cake lollipops with treats; to apply, dip one of the candy surfaces in the chocolate and then affix it to the cake ball.

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