1cupunsalted butter, 2 sticks, at room temperature
5eggs, large, at room temperature
1tablespoonorange zest, grated
1teaspoon vanilla extract
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.