Wednesday, March 27, 2013

Honey Tea Cakes

For me, a good day is when suddenly the need to bake a cake arises and despite having a pantry the size of a typical cupboard and no cake pans, I'm still able to pull together just the thing. And even though Easter is fast approaching and it's still bitter cold outside - what better way to embrace the lingering winter than to fill the house with warm oven air scented with spice.

Honey Tea Cakes
Makes 14 cakes

280 grams all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon ground cloves
2/3 cup oil (sunflower)
2/3 cup honey
200 grams sugar
60 grams brown sugar
1 cup warm strong brewed tea (I used 2 chai tea bags)
2 eggs
1 teaspoon vanilla
1 teaspoon grated lemon or orange peel
25 grams honey
14 grams butter, softened
50 grams confectioners' sugar
Pinch salt
2 tablespoons water

Preheat oven to 350°F (176°c) and grease 14 muffin cups. In a large bowl, combine the first seven ingredients. Make a well in the center and add the remaining cake ingredients. Stir just until well mixed. Pour batter into prepared cups (2/3 full).  I used silicon muffin cups that I have from IKEA and I filled them too far... Live and learn... But all is well.

   Bake for about 20 minutes or until a toothpick comes back fairly clean and tops spring back when touched. Let cool for 10 minutes before removing from cups or pan to cool completely.

   Beings my muffin cups have a lovely fluted design, I wanted to serve them upside down. So, to make flat bottoms, I trimmed off the tops (which also helped my over filling problem..).

   For icing, combine honey and butter; add confectioners' sugar and salt. Beat in just enough water to reach desired consistency. Spoon or pipe over cakes.


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