Posted by: The Saffa Mom | May 23, 2011

The Petite Four….. Martha’s way.

I want to have a good body, but not as much as I want dessert.  ~Jason Love

I always imagined a petite four to be a very specific type of ornamental cake.  An edible beautiful piece of art. The only difference in my small mind was that they differed in the way in which they were iced. That would come down to the creativity of the decorator? Right?

Well, sadly mistaken….. if you actually google “Petite Four”, they really are ANY type of little dessert.

For the sake of me….. pretend there is only one. It is made with almond sponge and covered in a jam like syrup……. and perhaps this is how it looks.


These were enjoyed at a little cafe shop called Petite Four in Randparkridge Mall. My knight chose to try the Baked Cheesecake. I think he may have regretted that a little when he actually saw my face light up after taking one bite. To be honest- he hates blueberries, and the centre was filled with blue berries and syrup……the waitress forgot to mention that.


How awesome would it be to start Monday with a box filled with these? And so I am preparing you all as much as possible for next Monday morning. My address will be in-boxed to all who go for it!

Recipe is stolen from Martha Stewart’s website. Sorry!

  • Yield Makes 30


  • 6 tablespoons unsalted butter, softened, plus more for baking sheet
  • 1 1/4 cups cake flour (not self-rising), plus more for baking sheet
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup almond paste
  • 4 large eggs, separated
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup cherry preserves, processed in a food processor
  • Sugar Glaze


  1. Preheat oven to 350 degrees (180 degrees celsius for us normal folk). Butter a 12-by-17- inch (30 cm-by-43 centimetres) rimmed baking sheet, and line with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Sift flour, baking powder, baking soda, and salt into a large bowl; set aside.
  2. Put 3/4 cup sugar and the almond paste into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until mixture resembles coarse meal, about 2 minutes. Raise speed to medium-high. Add butter; mix until pale and fluffy, about 2 minutes. Mix in egg yolks and vanilla. Add flour mixture in 2 batches, alternating with the milk. Transfer to a large bowl; set aside.
  3. Put egg whites into the clean bowl of an electric mixer fitted with whisk attachment; beat on medium-high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Fold one-third of egg-white mixture into batter with a rubber spatula. Gently fold in remaining egg-white mixture.
  4. Spread evenly into prepared sheet. Bake until a cake tester inserted into center comes out clean, 15 to 20 minutes. Transfer sheet to wire rack; let cool completely. Unmold; remove parchment.
  5. Cut cake in half crosswise. Spread one half with preserves; top with remaining half. Refrigerate 1 hour. Trim cake, and cut into 11/2-inch squares. Transfer to a wire rack set over a rimmed baking sheet. Pour glaze over each petit four, spreading over top and sides to coat completely. Reuse glaze, straining to remove any solids, if needed. Refrigerate until set, about 20 minutes. Garnish with blossoms. Cakes can be refrigerated up to 2 days.

Please note all- I purposefully looked for a method that only used teaspoons and cups. For someone very special. Perhaps she will take my bait. (Cindy?)

Remember to let me know who’s in, so that i can send my address.




  1. Oh dear, off to the kitchen I go …

  2. After perusing Cindy’s site she appears to be quite a cook. Hope they turn out fabulously!

  3. I put on weight just reading your blog!

    • Will do a post about Pilates… and then maybe it will work the same way. haha.

  4. I agree with Harold. I can feel my thighs expand as I sit here and droll over those pics. Won’t be baking, but have fun. 🙂

  5. A new blog-buddy of mine is doing a series on SA and particularly The Cape. Some of her pics look *very* similar to yours. Here’s the link if you want to check out her first post of three (to date).

    • Of course I will. Although still battling to catch up to all those i already love.

  6. Ack! Almond paste… I’m allergic to tree nuts. Do you suppose a little extra butter and vanilla could substitute?

    • Give it a try and let me know (you dont have to post that kind.)

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