Mini tea and orange cake

Blend the tea into the cream and let ik brew for 5 minutes. Sift through a chinois sieve to get 125 g of infused cream. Melt the butter. Melt together the flour and the baking powder and sift that mix. Whip eggs + sugar + salt . Add the orange marmelade to that mixture. Blend the infused cream in the mixture. Add the sift powders (flour+ baking powder) Fold in the mixture the melted butter at 40°C.

Blanch the oranges 5 times (starting into cold water) Mix coarsely. Add sugar. Cook 10 min on low heat. Add the mix pectine + sugar Mix Cook for 1 min

Melt water + glucose + tartaric acid and heat the mix to 40°C. Add the mix : pectin + sugar Mix. Bring to the boil. Mix.

For a high cake (450 g): 5 min at 200ºC and 20 min at 160ºC.

For a medium cake (275 g): 5 min at 200ºC and 15 min at 160ºC.

For an individual cake (140 g): 5 min at 200ºC and 10 min at 160ºC.

For a mini cake (17 g): 10 min at 160ºC.

Neutral glaze, dry orange and tea leaves