Tangerine Tea Cakes
Delightfully tender and bursting with citrusy charm, these Tangerine Tea Cakes are the perfect blend of sweet and zesty flavors. Featuring freshly squeezed tangerine juice and fragrant tangerine zest, each bite offers a bright and refreshing taste that pairs beautifully with your favorite cup of tea or coffee. These mini cakes, made with simple pantry ingredients like all-purpose flour, butter, and eggs, are easy to prepare yet impressive enough for entertaining. A light dusting of powdered sugar adds an elegant touch, making them ideal for brunch, afternoon tea, or a sweet snack anytime. With just 15 minutes of prep time and a quick bake, these fluffy tea cakes are your go-to recipe for a citrus-infused treat that everyone will adore.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 200 grams All-purpose flour
- 150 grams Granulated sugar
- 115 grams Unsalted butter
- 2 large Eggs
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 60 milliliters Tangerine juice
- 2 teaspoons Tangerine zest
- 60 milliliters Whole milk
- 20 grams Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F). Grease a 12-cup muffin pan or line with paper liners.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Stir in the tangerine zest and juice, mixing gently until combined.
With the mixer on low speed, gradually add the dry ingredients to the wet mixture in three additions, alternating with the whole milk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Remove the tea cakes from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Once cooled, dust the tops with powdered sugar for a finishing touch, if desired. Serve with tea or coffee and enjoy!
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 122 mg | 5% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 15.0 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 46 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
