Tangerine Tea Cakes

  • Yield : 50 tea cakes
  • Prep Time : 35m
  • Cook Time : 20m
  • Ready In : 55m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Peanut Butter Chocolate Pudding

  • It’s All Greek to Me Sundae

  • San Fran-Caesar with Sour Dough Croutons

  • Sgroppino

  • Florentines


  • 1/4 cup powdered sugar
  • 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


Step 1

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.

Leave a Reply

Your email address will not be published. Required fields are marked *