Orange Tea Cakes

Vegetarian
Orange Tea Cakes
45 min.
24
103kcal

Suggestions


Indulge in the delightful world of Orange Tea Cakes, a perfect vegetarian treat that will brighten up any dessert table! These charming little cakes are not only easy to make but also bursting with the refreshing flavor of orange, making them an ideal companion for your afternoon tea or coffee break. With a preparation time of just 45 minutes, you can whip up a batch of 24 scrumptious cakes that are sure to impress your family and friends.

Each bite of these moist and fluffy cakes offers a harmonious blend of sweetness and citrus zest, thanks to the addition of fresh orange juice and grated orange peel. The combination of all-purpose flour, buttermilk, and a hint of baking powder ensures a light texture that melts in your mouth. Plus, with only 103 calories per cake, you can enjoy these delightful treats without any guilt!

Whether you're hosting a gathering or simply treating yourself, these Orange Tea Cakes are versatile enough to suit any occasion. Serve them warm for a comforting experience, or let them cool to room temperature for a delightful snack. With their vibrant flavor and appealing presentation, these cakes are bound to become a favorite in your dessert repertoire. So, gather your ingredients and get ready to bake a batch of these irresistible Orange Tea Cakes!

Ingredients

  • teaspoon double-acting baking powder 
  • 0.3 teaspoon baking soda 
  • 0.3 lb butter at room temperature
  • 0.7 cup buttermilk 
  • large eggs 
  • cups flour all-purpose
  • 0.5 cup orange juice 
  • tablespoons orange peel grated
  • 0.5 teaspoon salt 
  • 0.7 cup sugar 

Equipment

  • bowl
  • frying pan
  • oven
  • blender
  • skewers
  • muffin liners

Directions

  1. In a bowl, with a mixer on high speed, beat butter and sugar until smooth.
  2. Add egg and beat well. Beat in orange juice.
  3. In another bowl, mix flour, orange peel, baking powder, salt, and baking soda. Stir half the flour mixture into the butter mixture, then the buttermilk, followed by the rest of the flour mixture, until just incorporated. Spoon batter equally into 24 buttered miniature muffin cups or 12 regular muffin cups (1/3 cup).
  4. Bake in a 350 regular or convection oven until tops are lightly browned and a wooden skewer inserted into the center of one muffin comes out with moist crumbs attached, 20 to 25 minutes. Invert pan to remove cakes.
  5. Serve warm, or let cool to room temperature.

Nutrition Facts

Calories103kcal
Protein6.29%
Fat37.88%
Carbs55.83%

Properties

Glycemic Index
15.42
Glycemic Load
10.05
Inflammation Score
-2
Nutrition Score
2.3908695759981%

Flavonoids

Eriodictyol
0.01mg
Hesperetin
0.62mg
Naringenin
0.11mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:103.19kcal
5.16%
Fat:4.38g
6.74%
Saturated Fat:2.64g
16.49%
Carbohydrates:14.53g
4.84%
Net Carbohydrates:14.19g
5.16%
Sugar:6.34g
7.05%
Cholesterol:18.64mg
6.21%
Sodium:118.18mg
5.14%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.64g
3.27%
Selenium:4.51µg
6.44%
Vitamin B1:0.09mg
6.08%
Folate:22.22µg
5.55%
Vitamin B2:0.08mg
4.54%
Vitamin C:3.26mg
3.96%
Manganese:0.07mg
3.65%
Vitamin B3:0.65mg
3.25%
Iron:0.56mg
3.1%
Vitamin A:152.76IU
3.06%
Phosphorus:26.81mg
2.68%
Calcium:22.78mg
2.28%
Fiber:0.34g
1.38%
Vitamin B5:0.12mg
1.2%
Copper:0.02mg
1.07%
Potassium:35.7mg
1.02%
Magnesium:4.03mg
1.01%
Source:My Recipes