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.