Ingredients:
for the tea cakes:
4 ounces | 114 grams | 1/2 cup (one stick) unsalted, organic butter
6 1/2 ounces | 180 grams | 1 cup minus 2 tablespoons maple sugar
2 large, organic eggs
zest of one orange
3 ounces | 80 grams | 1 1/4 + 1 tablespoon greek yogurt
3 ounces | 80 grams | 1/2 cup millet flour
2 1/2 ounces | 70 grams | 1/2 cup + 2 tablespoon almond meal
1 ounce | 30 grams | 3 tablespoons sweet rice flour
3/4 teaspoons baking powder
1/2 teaspoons Celtic sea salt
1 teaspoon pure vanilla extract
2 ounces | 56 grams | 1/4 cup mini chocolate chips
for the glaze:
6 3/4 ounces | 189 grams | 1 1/2 cups powdered sugar
1 tablespoon whole milk
1 tablespoon fresh squeezed orange juice
Instructions:
for the cake:
Preheat oven to 350°F. brush with butter, mini muffin tins and place on two parchment lined jelly roll pans. Set aside.
In a medium bowl, whisk all the dry ingredients. set aside. In the work bowl of an electric mixer, cream the butter, sugar until combined. add orange zest. Add the eggs, one at a time, scraping the sides of the bowl after each egg. Add the vanilla. Add the yogurt and mix until all ingredients are incorporated and you no longer see any white streaks in the batter.
With the mixer on medium speed, slowly add the dry ingredients and mix well. Using a 2 tablespoon ice cream scooper, place batter into prepared pan. Bake 22-24 minutes or until the tops are a golden brown and a toothpick inserted in the center of the cakes come clean.
Let cool completely on wire racks before glazing.
for the glaze:
Sift confectioners’ sugar into a medium sized bowl. Add milk and maple syrup and whisk to combine (eliminating bumps). Spoon glaze over cooled tea cakes set over a wire rack. Let set completely before eating. Store in fridge for up to 3 days.
Yield: 28 tea cakes
- Recipe courtesy of Susan Salzman