Lime Tea Cakelets
Whimsical and delicate, these enchanting Earl Grey tea cakes are a delightful treat to enjoy with a cup of tea or coffee. Infused with the fragrant essence of Earl Grey tea leaves and zesty lime, each bite is a burst of flavor that is sure to captivate your taste buds. With a tender crumb and a hint of sweetness from a dusting of confectioners' sugar, these mini cakes are perfect for any gathering or as a special treat for yourself. Let these charming swirl cakes transport you to a world of indulgence and relaxation.
— Constant Cookbook
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 2 Tbs. Earl Grey tea leaves, steeped in 3/4 cup hot milk for 10-15 minutes
- 8 Tbs. (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 eggs, beaten with 1/2 tsp. vanilla extract and grated zest of 2 limes
- Confectioner's sugar, for dusting
Instructions
- Have all ingredients at room temperature. Posistion rack in lower thrid of oven and preheat to 325F. Butter and flour wells of a swirl cake pan; tap out excess flour. Sift flour, baking powder, baking soda and salt onto a sheet of waxed paper; set aside. Pour milk through a fine-mesh sieve into a small bowl. Press liquid from tea leaves; discard leaves. In the bowl of an electric mixer, beat butter on medium speed until creamy, about 30 seconds. Add sugar and continue beating until light and fluffy, 3-5 minutes; stop mixer and scrap bowl occasionally. Add eggs, a little at a time, beating well after each addition. On very low speed, add flour mixture in 3 additions, alternating with milk and ending with flour; blend each addition until just incorporated. Scrape sides of bowl occasionally. Fill wells in pan a little more than halfway. Bake until cakes spring back when touched and pull away from sides of pan, 10-12 minutse. Transfer to a cooling rack, cool to the touch and remove cakes from pan. Repeat with remaining batter. Dust with confectioners' sugar. Serves 12
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