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Recipe - Tangerine Tea Cake
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"Delightful little cakes great for an afternoon tea or coffee break!"
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Ingredients:
13 ounces almond paste or marzipan
1 tablespoon E. Waldo Ward Tangerine
Marmalade
1 tangerine, sectioned and rind grated
3 eggs
1 egg yolk
1/4 cup flour
7 tablespoons unsalted butter, melted
1/4 cup powdered sugar
Directions:
1Arrange 50 mini muffin paper cups on a sheet
pan.
2In a mixer fitted with a paddle
attachment, combine the almond paste, marmalade and tangerine rind until smooth.
3Mix in the eggs one at
a time, adding the single yolk last. Add the flour and mix on low speed. Add the melted butter and mix until blended.
4Fill a pastry bag with
the batter and pipe into the cups filing each 3/4 full. Place 1/4 of a tangerine section with the cut side facing up on each teacake and sprinkle them all liberally with
powdered sugar.
5Bake in a preheated 350
degree F oven until firm and lightly browned, about 20 minutes. Cool and serve at room temperature in their papers.
Makes 50 teacakes
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