This wonderful orange flavored tea cakes recipe comes from a delightful cookbook with the inviting title: Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia
.
Tea cakes come in a variety of styles. Some tea cakes are flat cookies, some are miniature cupcakes, and some are tiny little cakes decorated for the occasion.
This recipe makes small cakes. They’re delightful and perfect to serve with a cup of tea or coffee.
Whether you are having an elaborate tea party using your best finery or just spending a cozy afternoon with a few friends, these sweet little tea cakes are the perfect treat.
Joan Aller, the author of this delightful cookbook, says this about her tea cakes recipe:
“This recipe makes tiny, delicious cakes. When the dish comes out of the oven there’s an eggy aroma, but it soon disappears, and the combination of coriander and orange is lovely. You can ice and decorate them as you wish. I’ve included a frosting that I think you’ll enjoy.”
Orange Flower Tea Cakes Recipe
Ingredients
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, 2 sticks, at room temperature
- 2 cups granulated sugar
- 5 eggs, large, at room temperature
- 1 tablespoon orange zest, grated
- 1/2 tablespoon ground coriander
- 1/2 cup half-and-half cream
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
Icing:
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 6 tablespoons half-and-half cream
Instructions
- Preheat the oven to 350°F and lightly grease a 9 by 13-inch baking dish. Line the dish with parchment paper, leaving enough hanging over the sides so that you can use it to lift the cake from the pan. Once in place, lightly grease and flour the parchment paper. Set aside.
- To make the cakes, sift together the flour, baking powder, and salt in a medium bowl.
- In a large bowl, combine the butter and sugar and cream until fluffy. Add the eggs, one at a time, beating after each addition. Beat in the orange zest and coriander. In a small bowl, stir together the half-and-half, orange juice, and vanilla. Slowly stir the half-and-half mixture into the butter mixture, mixing well. Slowly add the flour mixture and stir until well blended.
- Pour the cake batter into the prepared baking pan and bake for 25 to 30 minutes at 350°F. Test doneness with a toothpick or metal tester.
- When cooled, cut the cake into 48 small squares.
- Make the icing by combining the confectioners sugar, the vanilla and the cream. Mix together well and ensure it is fairly runny.
- Place the cake squares on a metal rack with waxed paper below to catch the dripping icing. Drizzle the icing over each piece of cake so it flows down the sides of each piece. Makes about 48 tea cakes.
Nutrition
Subscribe to the site here and never miss a great recipe.
If you like this recipe, I would really appreciate it if you share it on social media. Thanks.
