Recipe courtesy of Erica Blaire Roby

Spiced Orange Blossom Tea Cakes

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My great grandma, Ma Jo, used to make tea cakes on her wooden stove for all her grandchildren in Gilbertown, Alabama. She was also very fond of oranges. I decided to combine the two and I imagine she would have loved these!
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  • Level: Easy
  • Total: 1 hr 35 min (includes chilling time)
  • Active: 20 min
  • Yield: 6 servings
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Ingredients

Directions

  1. In a medium bowl, whisk together the flour, sugar, orange blossom water, salt, baking soda, cloves and allspice. Add the softened butter, working it into the dry ingredients with your hands until fully incorporated. Add the egg and vanilla extract and gently knead the dough until it comes together. Cover with plastic wrap and refrigerate for 1 hour.
  2. Preheat a grill to 350 degrees F. (See Cook’s Note) 
  3. Roll out the dough to roughly 1/4 inch thick on a lightly floured piece of parchment. Punch out six 3-inch rounds, re-rolling the dough once if necessary. Place the dough rounds on a parchment-lined baking sheet, making sure they are evenly spaced.  
  4. Place the baking sheet over indirect heat on the grill. Bake the tea cakes until set but still pale, 10 to 15 minutes. Remove from the grill and allow to cool. Additional garnishes can be added to the top of the tea cakes. I enjoy adding a sprinkle of allspice at the end. 

Cook’s Note

I cook these on a kamado-style grill, but they can easily be cooked on a gas grill as well.