These are gluten and dairy free
Beautiful as it is, simple and naturally flourless, it gets its moistness from using the entire fruit. No joke. Orange peel and all. This recipe is simple and fresh on the palate right about when your taste buds are screaming for something to rock their world in the middle of winter. Give it a go and I have a feeling you might be impressed as well. Being fruits fluctuate in their sweetness, taste the batter after mixing all the ingredients in to make sure it has the right sweetness. If too tart for your liking, add a little more honey.
For the Tea Cakes
2 organic oranges or an equivalent amount of mandarins or tangerines
180 grams ground almonds or almond flour (I imagine hazelnuts would be wonderful as well)
1 tsp vanilla (I imagine orange flower water would be a good substitute as well)
1 cup (250 grams) sugar
1 tsp baking powder
1/2 tsp sea salt
Preheat oven to 190 degrees C and line a standard muffin tin with baking paper.
Place citrus in a medium size sauce pan and cover with hot water (from the kettle works great). Bring water to a boil and simmer for 30-40 minutes or until oranges are soft through and through. Drain citrus from their cooking water and puree with an immersion blender or regular food processor. Add eggs and continue to blend thoroughly. Add remaining ingredients and mix well. Pour into prepared pan and bake for 40 minutes until golden and firm. Remove from oven.
For the Citrus Sherry Glaze:
While cake is baking…in a small sauce pan combine:
3 T. sugar
3 T. Sweetree honey
3 T. sherry (not a necessity but amazing addition, if no sherry use fresh orange juice)
Zest of 1 lemon
Zest of 1 orange
Cook ingredients until dissolved and syrup consistency- about 5-7 minutes. Pour glaze over cake(s) as soon as they come out of the oven and watch them soak up all of this wonderful-ness! Enjoy…they really are a treat from heaven!
Makes 10 tea cakes
by Sarah Wadsworth - The Seasonal Alchemist