Photo: Tangerine Tea Cakes Recipe
Ingredients
- 13 ounces almond paste or marzipan
- 1 tablespoon tangerine or orange marmalade or apricot jam
- 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
Arrange 50 mini muffin paper cups on a sheet pan. In a mixer fitted with a paddle attachment combine the almond paste, jam and tangerine rind until smooth. Mix in the eggs 1 at a time, adding the single yolk last. Add the flour and mix on low speed. Add the melted butter and mix until blended. Fill a pastry bag with the batter and pipe into the cups filling each 3/4 full. Place 1/4 of a tangerine section, with the cut side facing up on each teacake then sprinkle them all liberally with powdered sugar. Bake in a preheated 350 degree F oven until firm and lightly browned, about 20 minute. Cool and serve at room temperature in their papers.
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By subarudaisy
New Jersey
on February 26, 2010
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I made this recipe for a Chinese New Year Celebration. I think it turned out very well and is very flavorful. I only used 8 oz. of Marzipan, and ended up with 41 mini cakes.
By erindbartron_744375
Sandpoint, ID
on May 01, 2005
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Great recipe. Quick and easy to make. I found that if you use half marzipan and half almond paste, the almond doesn't over power the tangerine flavor (marzipan is a little less expensive too!. Everyone loves these whenever I make them!
By sophiajamali_412478
rochester hills, MI
on September 26, 2004
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i did not follow the recipe exactly. I halved the recipe and got 19 mini cup cakes. So i dont know how the last person got 60 out of the full recipe. I did not use tangerine sections or rind. However, i grated some lemon zest and added that. i used apricot jam in the recipe. The tea cakes were a let-down, also not sweet enough for me. i think the tangerine might have perked up the flavor a bit. i do plan to try this recipe with the tangerine once before i give up on it.
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