Orange Pistachio Tea Cakes Recipes

ORANGE HONEY PISTACHIO TEA CAKE FOR A HOLIDAY TREAT

Steps:

• Preheat the Oven to 170 C or 325 F. My oven heats up quite fast, so I light it up after I prepare the ingredients as below, and before I begin to mix the batter for the cake.

ORANGE PISTACHIO TEA CAKES

Steps:

• Zest your orange into the sugar, and collect 1 Tablespoon of orange juice. Set aside.
• Cream the butter into the orange zest and sugar.
• Add in the egg and mix until smooth. Add in the orange juice and stir to combine.
• Fold in the flour, salt, cream of tartar, and chopped pistachios.
• Cover and chill for 1 hour.
• Preheat the oven to 350ºF. Line your sheet pan with a silicone baking mat or parchment paper.
• Scoop out 2 Tablespoon sized balls onto your mat. As you scoop, pack the dough into the scoop tightly. The balls should be rounded on top and flat on the bottom.
• Roll just the rounded top of each ball in sugar, and set it back on the pan (flat side down).
• Bake for 15 minutes. Allow to cool for 5 to 10 minutes on the pan before moving to a cooling rack to cool completely.
• Store in an airtight container for up to a week, or freeze for up to 6 months.

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.

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.