ORANGE TEA CAKE
Make and share this Orange Tea Cake recipe from Food.com.
Provided by rainna
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Squeeze oranges for juice, and grate just the orange sides for the rind.
- Make sure not to have any white bits.
- Preheat oven at 350°F.
- Beat butter and sugar till light and creamy.
- Add orange rind, milk, and blend in egg yolks, one at a time.
- In a separate bowl, beat egg whites till soft peaks form.
- Fold in flour a little at a time, adding orange juice a little at a time in between.
- Fold in egg whites, a little a time, until batter is well mixed.
- Pour into a lined, greased loaf pan and bake in oven for 35-40 minutes, or until cake is cooked in the center.
Nutrition Facts : Calories 688.6, Fat 35, SaturatedFat 20.9, Cholesterol 224.1, Sodium 582.5, Carbohydrate 86.6, Fiber 2.2, Sugar 54.4, Protein 9.2
SPICED ORANGE BLOSSOM TEA CAKES
My great grandma, Ma Jo, used to make tea cakes on her wooden stove for all her grandchildren in Gilbertown, Alabama. She was also very fond of oranges. I decided to combine the two and I imagine she would have loved these!
Provided by Food Network
Time 1h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the flour, sugar, orange blossom water, salt, baking soda, cloves and allspice. Add the softened butter, working it into the dry ingredients with your hands until fully incorporated. Add the egg and vanilla extract and gently knead the dough until it comes together. Cover with plastic wrap and refrigerate for 1 hour.
- Preheat a grill to 350 degrees F. (See Cook's Note)
- Roll out the dough to roughly 1/4 inch thick on a lightly floured piece of parchment. Punch out six 3-inch rounds, re-rolling the dough once if necessary. Place the dough rounds on a parchment-lined baking sheet, making sure they are evenly spaced.
- Place the baking sheet over indirect heat on the grill. Bake the tea cakes until set but still pale, 10 to 15 minutes. Remove from the grill and allow to cool. Additional garnishes can be added to the top of the tea cakes. I enjoy adding a sprinkle of allspice at the end.
ORANGE TEA CAKE
This from-scratch sponge cake has a hint of orange in every bite...and is wonderful served with a cup of hot tea or coffee. It doesn't need frosting-just dust a little confectioners' sugar on top.-Beth Duerr of North Tonawanda, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside. , In a large bowl, beat yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Blend in orange juice and zest. Add dry ingredients to yolk mixture; mix well. , In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minutes or until cake springs back when lightly touched. Immediately invert pan onto a wire rack; cool completely, about 1 hour. , Run a knife around sides of cake and remove to a serving plate. Dust with confectioner's sugar.
Nutrition Facts : Calories 211 calories, Fat 3g fat (1g saturated fat), Cholesterol 124mg cholesterol, Sodium 135mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
ORANGE TEACAKE
Make and share this Orange Teacake recipe from Food.com.
Provided by Kristine L.
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180 degrees Celsius.
- Sift flour, baking powder and salt together in a mixing bowl.
- Stir in the sugar and the zest.
- Whisk together the eggs, orange juice and melted butter in a separate bowl.
- Fold the orange juice mixture into the dry ingredients, until combined.
- Pour mixture into a greased loaf tin.
- Bake for 40 to 45 minutes or until a skewer can be inserted and drawn out clean.
Nutrition Facts : Calories 245.1, Fat 5.7, SaturatedFat 3, Cholesterol 63.6, Sodium 300.6, Carbohydrate 43, Fiber 1.1, Sugar 15.1, Protein 5.5
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ORANGE TEA CAKE RECIPE | MYRECIPES
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5/5 (5)Calories 287 per servingServings 10
- To prepare the cake, place the granulated sugar and butter in a large bowl, and beat with a mixer at high speed until well-blended. Add the egg, beating well. Combine cake flour, baking powder, and salt in a bowl, stirring well with a whisk. Add the flour mixture to the sugar mixture alternately with the milk, beginning and ending with flour mixture. Stir in rind and extract.
- Beat the egg whites with a mixer at high speed until stiff peaks form using clean, dry beaters (do not overbeat). Fold egg whites into batter; pour batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.
- To prepare the glaze, combine the powdered sugar, liqueur, and juice in a small bowl. Poke holes in top of cake using a skewer; drizzle glaze over cake.
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2/5 (11)Estimated Reading Time 1 minServings 24Calories 106 per serving
- In a bowl, with a mixer on high speed, beat butter and sugar until smooth. Add egg and beat well. Beat in orange juice.
- In another bowl, mix flour, orange peel, baking powder, salt, and baking soda. Stir half the flour mixture into the butter mixture, then the buttermilk, followed by the rest of the flour mixture, until just incorporated. Spoon batter equally into 24 buttered miniature muffin cups or 12 regular muffin cups (1/3 cup).
- Bake in a 350° regular or convection oven until tops are lightly browned and a wooden skewer inserted into the center of one muffin comes out with moist crumbs attached, 20 to 25 minutes. Invert pan to remove cakes. Serve warm, or let cool to room temperature.
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