Orange Tea Cake Recipes

ORANGE TEA CAKE

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.

ORANGE TEA CAKE

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.

SPICED ORANGE BLOSSOM TEA CAKES

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.

MANDARIN ORANGE TEA CAKE

Steps:

• Preheat oven to 350°F Grease 9-inch bundt pan.
• Beat cake mix, 1/2 cup orange juice, eggs and milk in a large bowl with electric mixer at medium speed 2 minutes or until light and fluffy. Fold in orange segments. Pour batter into prepared pan.
• Bake 45 minutes or until golden brown and toothpick inserted near center comes out clean. Cool in pan 15 minutes on wire rack. Invert cake onto rack, cool completely.
• Combine sugar, orange peel and remaining 2 tablespoons orange juice in small bowl; stir until smooth. Drizzle glaze over cake. Allow glaze to set about 5 minutes before serving.

CRANBERRY ORANGE TEA CAKES

Steps:

• Heat oven to 325° F. In small bowl, toss cranberries and 1 teaspoon flour; set aside.
• In large bowl, beat margarine and granulated sugar with electric mixer on medium speed, or mix with spoon, until well blended. Beat in egg, sour cream, orange peel and orange extract until smooth.
• Beat in 2 cups flour, the baking soda and salt on low speed until well blended. Stir in cranberry mixture. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheet.
• Bake 12 to 15 minutes or until bottoms are light golden. Immediately remove from cookie sheet to cooling rack. Sprinkle tops with powdered sugar. Cool completely, about 15 minutes.