Mini tea and orange cake

Course Pastry
Cuisine Frans
Servings 10 medium cakes

Ingredients
  

Cake dough

  • 225 g Eggs
  • 300 g Sugar
  • 1 pinch Salt
  • 300 g Cream
  • 50 g tea
  • 120 g marmelade
  • 270 g Flour
  • 8 g Baking powder
  • 80 g melted butter 40ºC

Orange marmelade

  • 1 kg oranges
  • 600 g Sugar
  • 250 g water
  • 10 g Pectine
  • 10 g Sugar

Neutral glaze

  • 450 g water
  • 500 g Glucose
  • 3 g tartaric acid
  • 13 g Sugar
  • 10 g Pectin

Instructions
 

Cake dough

  • 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.

Orange marmelade

  • 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

Neutral glaze

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

Baking times

  • 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.

Decoration

  • Neutral glaze, dry orange and tea leaves
Tried this recipe?Let us know how it was!
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published.

Rating recept