Shelly's Recipe

ORANGE TEA CAKES WITH HONEY GLAZE

Category: Cakes

Unsalted butter, at room temperature, for greasing the muffin cups

TEA CAKES:
1/2 cup self-rising flour
2 tsp sugar
3 tbsp unsalted butter, melted and cooled
1 tbsp whole milk and frozen orange juice concentrate, thawed
1/2 tsp vanilla extract
White of 1 medium egg

GLAZE:
2 tbsp honey
1 tbsp frozen orange juice concentrate, thawed
1/4 tsp ground cinnamon

PAN REQUIRED:
1 miniature muffin pan

Place a rack in the center of the oven and preheat the oven to 350. Lightly grease 8 miniature muffin cups and set pan aside.

To make the cakes, place flour and sugar in a medium-size mixing bowl, and stir to blend.

Place the melted butter, milk, orange juice concentrate, vanilla and egg white in a small bowl, and whisk until blended. Add milk mixture to flour mixture and stir just until dry ingredients are moistened.

Spoon the batter into prepared muffin cups, dividing evenly among them; they should be about three-quarters full. Fill empty muffin cups halfway with water to prevent them from scorching.

Bake the cakes until they are beginning to brown around the edges and the tops are firm when lightly touched with a finger, about 12 minutes.

While the tea cakes are baking, prepare the glaze. Place the honey, orange juice concentrate and cinnamon in a small bowl, and whisk to blend well.

When the tea cakes come out of the oven, carefully pour the water out of the empty muffin cups. Use a toothpick to poke 5 or 6 holes in the top of each cake, reaching all the way to the bottom.

Using a teaspoon and working with one tea cake at a time, spread the glaze evenly over the cakes, lifting the edges to allow some of the syrup to flow to the bottom of the muffin cups. Let the tea cakes cool in the pan on a wire rack so they will soak up the glaze. Then turn them out onto a serving plate. Serve warm or at room temperature. If not serving on the same day, place on a plate, cover with plastic wrap, and store at room temperature for up to 1 day.