Ingredients for Tangerine Tea Cakes
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How to Make Tangerine Tea Cakes
- Preheat oven to 350°F (175°C).
- If using, arrange silicone tart pans or mini muffin/petit four paper cups on a baking sheet.
- In a mixing bowl, combine 1/2 cup almond paste, 1/2 cup tangerine marmalade (or substitute), and the zest of 1 tangerine. Beat for 2-3 minutes until well combined.
- Add 2 large eggs one at a time, mixing well after each addition. Stir in 1 large egg yolk last.
- Gradually add 1 cup all-purpose flour to the wet ingredients on low speed, mixing until just combined. Be careful not to overmix.
- Scrape down the sides of the bowl. Add 1/4 cup melted unsalted butter and mix until thoroughly blended. The batter will be thin.
- Fill prepared tart pans or cups almost to the top using a spoon or a piping bag.
- Bake for 18-20 minutes, or until the edges are lightly golden brown and the centers are set.
- Let the tea cakes cool completely in the pan before removing.
- Once cooled, dust generously with powdered sugar.
- Serve the tea cakes directly in their cups or on a serving plate. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
25g
Fat
22g
Carbs
3g
