Blood Orange Tea Cake
These blood orange mini cakes are moistly delicious! Our mini cakes are a great addition to any tea party, family function, or just because it's Wednesday. A lot of flavor is packed into this palm held cake.
Ingredients
- 4 Large eggs RT
- 2 tsp Vanilla extract
- 100 g Granulated sugar
- 120 g Light brown sugar
- 50 g Buckwheat flour sifted
- 150 g Cake flour sifted
- 1½ g Kosher salt
- 1 tsp Baking powder
- ½ tsp Baking soda
- 1 cup Unsalted butter softened
- 1½ tsp Fresh lemon juice
- 3 Blood oranges zest
- ¼ cup Sour cream
- 3 tbsp. Cognac
Instructions
- Preheat the oven to 350 degrees F. Grease 6 mini cocotte pans and set aside.
- In a saucepan over medium heat, add ¼ cup of butter. Cook until foam appears and a nutty scent develops. Approximately 5 minutes.
- Add 100 g of light brown sugar, cognac, and lemon juice; stir until sugar melts, about 3 minutes. Evenly divide the mixture into the prepared mini pans.
- Zest 3 blood oranges. Then, remove the outer layer of one of the blood oranges. Slice the blood orange crosswise into 1/4-inch-thick wheels; discard any seeds as well as the outer layer.
- Place one blood orange wheel on top of the cognac brown sugar mixture. Set aside.
- In a bowl sift together the salt, baking soda, baking powder, buckwheat flour, and cake flour.
- In a separate bowl beat together the remaining unsalted butter, light brown sugar, and granulated sugar until light and fluffy, approximately 3 minutes.
- Beat in the eggs, one at a time. Next, beat in the vanilla extract, blood orange zest, and sour cream. Fold in the dry ingredients.
- Evenly divide the cake batter into the prepared mini cake pans. Use an offset spatula to gently spread the batter into a smooth and flat layer.
- Bake the mini cakes for 20 to 35 minutes or until inserted toothpick comes out clean.
- Let the cakes cool for 10 minutes before inverting onto plates. Enjoy!